For Dough, you’ll need flour (2 cups) and water. For Filling, take soaked chana dal, garlic (4-5 cloves), ginger green ...

Chana Pulao is a flavorful and nutritious rice dish made with chickpeas (chana) and aromatic spices. It's a great one-pot ...

And use this 100 per cent authentic recipe to put together Ukadiche Modaks. Dear Readers! May the choicest blessings of Lord Ganesh fill your homes. Chana Dal Modak Servings: 6-7 1 cup ground ...

Voila! Urad dal bonda is ready to enjoy. Dhokla In Gujarat, Dhokla is a favoured choice for breakfast or an evening snack. Fermented and steamed, it boasts numerous health benefits. Dhokla made from ...

Stir and cook for a few seconds then add the cooked chana dahl and 175ml water or more if you would like it looser. Cover and simmer gently for 5-6 mins. Taste and tweak the seasoning if necessary.

Wash the chana dal well in a few changes of warm water. Drain and place in a bowl. Cover with enough boiling water to submerge by 3cm/1¼in and allow to soak for 6–8 hours. Drain the dal and ...

Different lentils and split peas will give differing results - split yellow peas make a chunky toothsome dal. Split mung beans are particularly popular in Bangladeshi versions, while black dal ...

It is a savoury preparation made from soaked chana dal and is served as naivedya (food offering) to the much-loved god. Once you have soaked dal handy, the recipe comes together in less than 20 ...

Identified as Jake Dryan, who is popularly known for his plant-focused food choices, recently dropped a video on Instagram ...

You can then shape this into laddus. It can be stored for 10-15 days,” said Geeta. For a slightly crunchy and flavourful sattu, try the besan sattu recipe by Geeta Choudhary. You can use ready-made ...

Masoor dal is super simple and fuss-free to whip up! With this recipe, you'll be enjoying all the goodness of these lentils on the daily, no sweat.

Chana Madra, a cherished dish from the scenic hills of Himachal Pradesh, is a delightful example of the region's rich ...