Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs - they add an intense, rich savouriness to whatever they're cooked with. They are made from soy beans ...

Black chickpeas (also known as kala chana or black gram ... that’s OK too – just boil them for a little longer and cook with ...

People observe Kanjak puja on these days and also break their 9-day-long fast. Pre-soak Kala chana overnight or for at least 6 to 8 hrs. Wash it 2-3 times with water. Pressure cook the chana with ...

One cup kala chana, salt, three cups water, four tbsp oil, one tej patta, half tsp hing, two kali elaichi, 7-8 cloves, 8-10 kali mirch, one tbsp ginger, one green chilli, two tsp kashmiri chilli ...

Kala Chana, also known as black chickpeas or Bengal gram ... It's also advisable to soak and cook them thoroughly to reduce antinutrient levels. Yes, Kala Chana's high fiber and protein content ...

Soak urad dal and chana dal together in water for at least one hour ... Add the dal paste and season with salt, green chilli and black pepper powder. Add some water and cook for 5-7 minutes.