بەھىرلەش – to copy, distribute and transmit the work
ئۆزگەرتىش – ئىجادىي ئەسەر
تۆۋەندىكى شەرتلەرگە چوقۇم ئەمەل قىلىڭ:
ئىمزا – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
https://creativecommons.org/licenses/by/2.0CC BY 2.0 Creative Commons Attribution 2.0 truetrue
Kabuli channa is dried chickpeas. Chanadal or channa dal is the chickpea, skinned and split. The whole ones can be used in curries and snacks. Karuna said to look for plump varieties that do not seem excessive shrivelled. Karuna has a delicious recipe for Channa (or Chole) Masala, and I'll add a link if that recipe becomes available online. Otherwise, you could try this variation on a Madhur Jaffrey recipe. http://www.recipezaar.com/Channa-Masala-17471 Channa dal is, according to Bladholm, the legume most likely to cause flatulence, so it's always cooked with asafoetida. It's often paired with bottle gourds or other squashes. Here is a sweet preparation of the channa dal called channa dal payasam. It's cooked with cashews, coconut, and jaggery, a form of unrefined sugar sold in cones and blocks. http://en.wikipedia.org/wiki/Jaggery