The hearty and richly hued Dark chickpeas are known by their thick coat and rich texture. Predominantly cultivated in India, Pakistan, and Australia, with smaller quantities grown in Ethiopia and Tanzania, these versatile legumes are cherished for their dual use: enjoyed whole in curries and salads or transformed into Chana Dal (Dehulled Splits) for diverse culinary applications. It is ground to gram flour and thereby, utilized in the making of versatile sweets and snacks.