In a bowl, take the soaked and boiled chana, add a pinch of salt ... some oil and fry the cornflour coated chana until they are slightly golden. Remove in a plate and keep side. 3. In the same pan, ...

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.

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.

Method for making potato stuffing: In a mixing bowl, add boiled and mashed potatoes, boiled chana, chopped onion ... (consistency should be of regular butter milk). 6. In a plate take lemon juice and ...

Add the ginger, spices, chilli and salt. Drain the chana dal and add to the pan with 400ml/14fl oz water. Bring to the boil, then simmer for 35–40 minutes, or until the dal is tender.