A warming, chunky dal from Bengal that's packed with protein and cheap to make. The tarka really brings this chana dal to life, so don't be tempted to skimp on the toppings. Serve with roti ...

Add the ginger, spices, chilli and salt. Drain the chana dal and add to the pan with 400ml/14fl oz water. Bring to the boil, then simmer for 35–40 minutes, or until the dal is tender.

"With the increase in the arrival of chana crop, mandi prices have softened and reached the MSP level. We have just started the procurement operation," Khare said. Cooperatives Nafed and NCCF are ...