While legumes like chickpeas and kidney beans are much-loved hero ingredients in Indian cuisine, black chana might be left ..

The recipe for it was shared by the Instagram page @diningwithdhoot. The main differentiator is the use of kala chana (black chickpeas) instead of regular chana. Another key difference is that it is ...

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.

In this article, we'll delve into what Kala Chana is, its nutritional value, health benefits, culinary uses, types, how to buy and store them, as well as precautions and potential side effects.