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How Did Chickpea Flour, A Staple Of Indian Cuisine, Become A Health Food Sensation?

There’s a specific section of my family’s fridge that is reserved for the large, seemingly bottomless tub of chickpea flour — or as we and lots of other Indians who also rely on it call it, besan — that my parents keep on hand. We’re not gluten-free, nor do we do a lot of baking. Yet chickpea flour shows up everywhere in our food. It’s the nutty coating for my mom’s green beans spiced with earthy ajwain, the key ingredient in her creamy, tangy, yogurt-based soup, kadhi, and the base for our favorite variety of laddoos, sweet, fudge-like balls flavored with ghee, sugar and nuts.
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