Chana is the split kernel of the chickpea. Just one of dozens of the dried legumes and pulses used, for example, in Indian cooking. I made two Indian-inspired dishes recently. Both involved the chickpea, or as my family calls it - ceci (we pronounce it CHEE-gee). Ceci beans are one of my favorite foods and I prepare them in any number of ways.
Chana can be prepared in the same way you would use ceci.
For
dal, the concept is simple - soak, cook, season. You can search the Internet and co (...)
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Tags: Chana, Dal, Patties
