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

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 ...

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 water, anardana powder, and salt for 20-25 minutes. Once done, strain the chana.

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

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 ...