This vegan chickpea stew or chana masala is an Indian dish that's packed full of plant-based protein and tastes amazing ...

There is no need to soak chickpea seeds before planting them; it can spoil the seeds and cause them to crack. Adding an organic inoculant to chickpeas before sowing them helps the plants fix ...

Add 1/2 cup besan, salt, chilli powder, dhaniya powder, jeera powder, and 1 tsp sesame seeds and mix it well. Heat and grease ...

Take 1 cup of chana dal in a bowl, wash it 3-4 times, and soak it for at least 5 hours. Transfer the mixture to a bowl. Add wheat flour and sauteed fenugreek leaves. Mix in red chilli powder, nigella ...

Drain the chana dal and add to the pan with 400ml/14fl ... spices if you wish and garnish with the coriander and pomegranate seeds.

The tarka really brings this chana dal to life ... heat the oil in a frying pan over a medium heat. Add the cumin seeds and when they start to pop, add the garlic and ginger and cook for 1 ...

Soak chana dal for 3 to 4 hours, then pressure cook it. Make a coarse paste out of green chilies, garlic, onion and ginger.

Once the seeds crackle, pour this tadka over the chana dal mixture. 4. Stir and add salt to taste. Finally, add the roasted besan and mix well. 5. Now, divide the mixture into small, round pieces.