Gram or ‘chana’ or Chickpea or Bengal Gram is a very important variety of pulses. Gram is consumed as Dal, besan (flour), crushed or whole gram, boiled or parched, roasted or cooked etc. Gram is an important rabi crop mainly sown in September - November and harvested in February. It is best suited to land areas having low to moderate rainfall and a mild cold weather. Gram grows best on sandy loam to clay loam soil. Grown as the sole crop of the year, gram is rotated with jowar, bajra, wheat, coriander and occasionally rice. The plant grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. The plant is 20 to 50 cm high and has small feathery leaves on both sides of the stem. Main stem is rounded and sometimes divaricates from the base. Branches are usually quadrangular, ribbed and green. One seedpod contains two or three peas. The Desi Chana is also known as Bengal gram or kala chana. Kabuli Chana came from Iran. The Black Gram is used to make Chana Dal, which is a split chickpea with the skin removed. Madhya Pradesh, Uttar Pradesh, Rajasthan, Maharashtra, Gujarat, Andhra Pradesh and Karnataka are the major chickpea producing states sharing over 95% area. The major trading centres for chana in India are Indore, Mumbai, Delhi, Bikaner, Hyderabad, Latur, Akola, Kanpur, Chennai and Jaipur.

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