Kabuli chana and kala chana are both popular legumes in Indian cuisine and around the world. While they belong to the same species (Cicer arietinu) they differ in appearance and taste. Kabuli chana is ...

Soaked kala chana (black chickpeas) is a traditional powerhouse food with countless health benefits, making it a perfect addition to your breakfast. These legumes are nutrient-dense, packed with ...

Stepping into an Indian market can be pure enchantment. The aroma of spices, with an overlay of incense, tantalizes like a rare and exotic perfume. But on the practical side, what does one do with ...

Jodhpur chana methi kadhi is not only delicious but also super easy to make. Prepare it for your next lunch or dinner meal ...

An Instagram post claims that methi, kalonji and kala chana cures Diabetes in a month. The claim is FALSEClaimIn an Instagram ...

Add the soaked kala chana to the pot, along with the broth or water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the chickpeas are tender.

Drain the kala chana and pressure-cook with two cups of water and salt for 15 minutes (keep on low flame after the first whistle for 15 minutes). In a small pan, toast the chillies, coriander ...

One-fourth cup of boiled kala chana, 1-2 cups of salad leaves (I’ve used a mix), half a cup strawberry quarters, half an onion, half a sliced cucumber, feta cheese crumbled, candied walnuts.

Kala chana is a good source of iron, carrying 2.9mg of iron per 100 grams. 100 grams of kala chana also carries a good amount of magnesium (48 mg), potassium (291 mg) and folate (172 mcg).

Kala chana is a perfect balance of tasty, healthy and versatility. Here's how you can include it in your next meal. Made with versatile black chickpea, kala chana chaat helps you achieve optimum ...

Kala chana takes a little longer to cook than garbanzo. While you can add it directly to the pressure cooker, I highly recommend an overnight or at least a 6-hour soak before using.

. Soak black channa overnight. Soak Imli in 200 ml of water. Strain and reserve the liquid . Change water, mix with 2/3 rd. sprouted green moong, add salt, and put to boil. . Add crushed ginger ...