Bengali Style chana dal tastes mildly spicy and packed with nutrition since it is a helpful source of zinc, folate, calcium, protein and is low in fat content. Once the chana dal is cooked in the ...

Begin by heating olive oil in a pan over medium heat. Next, add minced garlic cloves to the pan, sauteing them until they become fragrant and golden brown. Then, add the chickpeas and a sprinkle of ...

Back home in India, I had always seen everyone soaking chickpeas or beans overnight and then cooking them. It wasn’t until I moved to the UK that I started to used tinned chickpeas, which do ...

Papad, a crispy salty, spicy accompaniment has a special place in Indian cuisine. Moong dal, urad dal, Chana dal, rice, sago, ...