The Desi type is smaller in size, has a thick, dark colored seed coat and is either de-hulled and split or dehulled and ground into flour. It can also be roasted and puffed after splitting. Desi Chick peas has high
fiber content compared to the Kabuli variety, which has small, darker seeds and a rough coat, cultivated mostly in the Australia, 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 chick peas have a markedly higher fiber content than Desi types.