Split and polished baby chickpeas are known as Bengal Gram. One of the most well-liked ingredients in Indian cooking, it resembles small sweet corn kernels in both appearance and flavor.

It is tasty, wholesome, and simple to digest. In addition to being used in rice dishes, soups, salads, curries, dal preparations, savouries, and sweets, the legumes are also roasted and ground into chickpea flour (besan), which is a common ingredient in almost every Indian province.