Desi Chick Peas: The Desi type is smaller in size, has a thick, dark-colored seed coat, and is either de-hulled and split or de-hulled and ground into flour. It can also be roasted and puffed after splitting. Desi Chickpeas has high fiber content compared to the Kabuli variety, which has small, darker seeds and a rough coat, cultivated mostly in Australia, the Indian subcontinent, Iran, Mexico & Ethiopia. The Desi (meaning ‘country’ or ‘local’ in Hindi) is also known as Bengal gram or kala chana. The Desi type is used to make Chana Dal, which is a split chickpea with the skin removed. Desi Chickpeas are used mainly in dhal, sauces, puffed, or ground into flour. It is widely used in Asian and African cuisines. Desi is likely the earliest form since it closely resembles seeds found both on archaeological sites and the wild plant ancestor (Cicero reticulate) of domesticated chickpeas, which only grows in southeast Turkey, where it is believed to have originated. Desi chickpeas have a markedly higher fiber content than Desi types have small angular seeds weighing about 120 mg, are wrinkled at the beak, and range in color from brown, light brown, fawn, yellow, orange, black, or green. They are normally dehulled and split to obtain dhal and are favored in India. It is mainly produced in Australia, Canada, Myanmar, Ethiopia, Tanzania, and Malawi in Africa & exported to India, Bangladesh, Pakistan & Sri Lanka.