Or: a chickpea favorite, the roast chicken I want to make this Sunday and how I plan to use the leftovers of said chicken.

A warming, chunky dal from Bengal that's packed with protein and cheap to make. The tarka really brings this chana dal to life, so don't be tempted to skimp on the toppings. Serve with roti ...

Form a smooth dough and cover it with a wet cloth. Keep it aside for half an hour. 2. In the meantime, transfer the chana dal to a mixer grinder to grind it coarsely. You can also add some water if ...