Swad/Laxmi/ramdev Kabuli Chana
Also known as Chole, Garbanzo Beans and Egyptian Peas, White Chickpeas or Kabuli Chana has a lovely nutty flavour. In India, it is used to make curries, added to salads and even in dips. Kabuli Chana is especially popular in North India. It must be soaked for several hours before cooking as it is a "very hard" bean. You can also use canned Kabuli Chana which is easily available in supermarkets these days but nothing beats the taste of Kabuli Chana freshly soaked and boiled just before cooking.