Aside from the aforementioned recipes, there are a few amazing recipes that can be made for a quick lunch. Dry chana, which is high in protein, is one of them. All you need to do is soak the chana ...

Chana, also known as chickpeas, is a staple in many cuisines, especially in Indian cuisine. But as much as we love gorging on ...

To the bowl of boiled chana, add 2 tbsp of the ground masala (keep excess for use for another day). Add the coriander powder, garam masala, dry mango powder, black salt, hing, kasoori methi and ...

The tarka really brings this chana dal to life ... Check the dal is cooked – if it is a little dry, stir in up to 200ml/7fl oz freshly boiled water to loosen. Stir in the tadka and cook for ...

But here’s one item on the list that’s not getting enough catching, cooking and chewing: Chesapeake Channa. Not sure what that is exactly? Let’s refresh your memory: It’s the fish formerly ...

Take one cup kaala chana (soaked overnight), salt as per taste, one teaspoon ghee, half teaspoon ajwain (carom seeds), and one finely chopped green chilli.

You might likely eat this curried channa (chickpeas) and ask yourself where it has been all your life. You may even find yourself wanting to have curried channa only this way. I cooked this ...

Craving chickpeas but forgot to soak them? No problem! This guide offers three quick methods to cook chana without the long wait. Learn the quick soak method (just an hour!), the boiling method ...