In ayurveda, kabuli chana is considered channel blocking, kala chana is considered a metabolism booster, and helps in removing toxins with its high fibre content.

Legenhas it when Aurranzeb imprisioned Shah Jahan. Shah Jahan was asked to choose just one food for the rest of his life, he choose chana dal. 

First let us clarify, that chana dal, in English called as Bengal gram, belong to chickpea family like gazraba beans (kabuli chana).

In ayurveda, kabuli chana is considered channel blocking, kala chana is considered a metabolism booster, and helps in removing toxins with its high fibre content.

https://www.thehindu.com/features/metroplus/The-imperial-gram/article59834990.ece 

Cooking/Preparing chickpeas (also called garbanzo beans)

Pre-soaking helps to make the beans more digestible.

My friend Gila Ronel, a doula and holistic nutritionist in Israel, soaks the beans for a couple of days until they begin to sprout. She says that the nutritional value improves when the chickpeas are sprouted. If you try this, you’ll need to use cold water, not the quick soak method. Make sure you change the water they are soaking in twice daily to keep bacteria at bay. 

My note: 'Sprouting' must be removing all anti-nutrients. A plant creates anti-nutrients (phytic acid, oxalate, oligosaccharides etc.), to protect the seed from being eaten by predators. So, when we let the seeds/beans sprout, the seed is turning into a plant, the anti-nutrients are not there anymore. The seeds/beans must be good to eat.


https://toriavey.com/how-to/how-to-soak-and-cook-chickpeas/


We would like to make one further note about the preparation of garbanzo beans, and this note involves fermentation. In culinary practices throughout the world, garbanzo beans are often fermented prior to consumption, and research studies show fermentation to be a safe and desirable step that can add to the nourishment provided by the beans. However, most individuals in the U.S. are not familiar with the practice of fermentation in home cooking, and they are equally unaccustomed to the tastes and textures of fermented foods, including fermented garbanzo beans. Since factors like pH (degree of acidity) can greatly influence the success of fermentation, and because unwanted microorganisms can sometimes be present at the time of fermentation, we do not recommend fermenting your beans without some prior training and experience in this area of cooking. If you are interested in this area, you may want to visit the following website:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58#preptips