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 ...

To make kala chana chaat, you would need overnight soaked kala chana, boiled potato, onion, chilli, tomato, masalas like cumin-coriander powder to name a few. All you need to do now is boil the chana ...

Plus, kala chana, as compared to chhole, is higher in protein content that will keep you full and satiated for a long time. When combined with curd, which is rich in probiotics, and vegetables, this ...

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.

Since, Kala chana is a legume, make sure you soak 1 cup chana overnight after washing it properly. Next, drain the water, wash again and cook kala chana in a pressure cooker, along with 1 beetroot ...

Desi Style Kala Chana. Heat a tablespoon of ghee, add in cumin seeds, spices, chopped onions, garlic, ginger and add boiled chickpeas. Toss it well and serve hot with lemon juice and coriander leaves.

Other ingredients 4-5 cups of water, a pinch of asafoetida (hing), a tablespoon of sugar, an inch of ginger, two tablespoons of oil, a tablespoon of cumin seeds, and a tablespoon of pomegranate seeds.

On the day of Kanya Pujan, halwa, puri and kala chana are specially made. The taste of which is such that you will not get enough of eating it. However, some people's halwa and chana are not so tasty.