Try out this simple recipe to get a taste of the region. Take boiled chana chaat in a pan and add in red chilli powder, turmeric powder, salt and crushed green chillies. Once it is done, take it out ...

In a bowl, take the soaked and boiled chana, add a pinch of salt, half of the black pepper powder, red chilli powder and enough corn flour to coat every single chana properly. Now mix properly. 2. In ...

The tarka really brings this chana dal to life ... turmeric and ghee and cover with 1 litre/1¾ pints water. Bring to the boil and cook over a medium heat for 40–45 minutes, or until soft.

Kala chana, or black chickpeas, is popularly used in India, for its nutritional benefits. During festivals, especially during Navratri, it is offered as prasad (sacred food) in religious rituals ...

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.