Many Germans, expecially in the north, like to eat it with a specific smoked sausage.

Kale can be quite tough, so it is best par-boiled before being fried, or cooked for quite a long period. FAQs about BBC Food ...

Kala Chana Kabab is a protein-rich snack perfect for weight loss. Dt. Shaina Sehgal Khanna's recipe combines boiled black chana, potato, and veggies for a savoury bite-minus the guilt. Blend the ...

How long should I soak Kala Chanas before cooking? It is recommended to soak them for at least 8-12 hours or overnight to reduce cooking time and improve digestibility. 3.

This Bihari-style ghugni is prepared using kale chane and has no onion or garlic. It is high in protein and makes for a delicious snack during the Navratri season. You can also pair it with any bread ...