Toasted bread slices topped with boiled chana, veggies, lemon juice and chaat masala. Make this high-protein toast for a power-packed breakfast. Boil the chana with some salt. Transfer the boiled ...

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 ...

Then add ginger garlic paste and fry till the raw smell goes off. 2. Add the chopped tomatoes and fry them till they get cooked nicely. 3. Now add the turmeric powder, chilli powder and chana masala ...

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.

To make chana sundal, boil dried chickpeas until tender, then drain and set aside. In a separate pan, heat oil and add mustard seeds, urad dal (split black gram), and curry leaves.

To make chana chaat, you need one cup of boiled chickpeas, one small chopped onion and tomato, one small boiled potato, two tablespoons chopped coriander leaves, 1-2 green chillies, 4-5 cups of ...

Cook over a low heat for 3–5 minutes until fragrant. Add the chickpeas and tomatoes and bring to the boil. Reduce the heat and simmer uncovered for 20 minutes, until reduced to the consistency ...