I definitely would’ve loved this recipe months ago — but I love it even more now! These flavors are so perfect for spring and summer, I can’t wait to whip up a big batch (and I need to try that chickpea slow cooker method asap)! Emily April 11, 2016 Reply I’ve been on a ...
The dal/lentil used here is the Chana Dal, which is the Bengal grams/Black Chickpea husked & split into half. Chana dal or Cholar Dal as it is called in Bengal, is very popular not only in West Bengal but all over India. It is prepared in various different ways, just by itself as...
Having said that, cumin also features prominently in North African cuisine, notably in Leblebi, a Tunisian chickpea soup that not only uses a generous amount of cumin in the stock, but among the many garnishes that adorn this hearty, easy dish. Thanks for the recipes and the great photos...
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