Kabuli Chana Sundal Recipe: South Indian Chickpea Snack
Sundal is a gently spiced South Indian snack made from cooked pulses. This kabuli chana version uses a quick mustard-seed and curry-leaf tempering with coconut, allowing...
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Comparisons, soaking, cooking, storage and everyday ways to use Indian pulses.
Read dal guides → 02 Simple nutrition Seeds & SuperfoodsPractical guides to chia, flax, basil, pumpkin, sunflower, watermelon and seed mixes.
Read seed guides → 03 Traditional grains MilletsBajra, jowar and ragi explained with familiar ways to bring them into everyday meals.
Read millet guides → 04 Cook with confidence Kitchen GuidesWater ratios, pressure cooking, soaking, storage, pantry planning and ingredient comparisons.
Open kitchen guides → 05 From pack to plate Recipes & IdeasKhichdi, snacks, popcorn and simple ways to use millets, dals and seeds through the week.
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Sundal is a gently spiced South Indian snack made from cooked pulses. This kabuli chana version uses a quick mustard-seed and curry-leaf tempering with coconut, allowing...
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Matar kulcha pairs a tangy, spoonable white-pea masala with soft bread. It is a popular North Indian street-food combination, and its flavour comes from fully tender...
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Shelled watermelon seeds, often called magaj, have a mild flavour and blend into a surprisingly creamy savoury dip. This chutney is handy beside dosa, vegetable cutlets...
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Sunflower seeds make a creamy, lightly nutty pesto without the usual pine nuts. This basil-style version is useful as a sandwich spread, pasta sauce or topping...
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Dry alsi chutney is a flavourful way to add flaxseed to a traditional Indian meal. Light roasting gives the seeds a nutty aroma, while garlic and...
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Sabja seeds, also called basil seeds, develop a translucent gel coating when soaked. In a lemon sharbat they bring a distinctive texture without a strong flavour....
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Mango chia pudding is a simple make-ahead breakfast or dessert: chia seeds gradually absorb liquid and create a spoonable texture without cooking. Mango adds natural colour...
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Homemade ragi ladoo is a warm, nutty sweet that uses finger millet flour with jaggery, ghee and cardamom. Roasting patiently is the secret to removing the...
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Whole jowar can be cooked in advance and turned into a fresh, savoury upma in minutes. Unlike semolina upma, sorghum grains remain distinct and a little...
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Whole bajra has an earthy flavour and pleasing texture, making it a satisfying base for a one-pot vegetable khichdi. Compared with rice it takes more time...
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A practical toor dal sambar recipe with vegetables, tamarind and a classic mustard seed and curry leaf tadka.
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A step-by-step guide to idli dosa batter with white urad, rice, soaking and safe fermentation.
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