Annam Kala Chana (Black Chickpeas) 500g

Annam Black Chickpeas (Kala Chana) are the small, dark, thick-skinned chickpeas, quite different from the large white kabuli variety. They stay firm and whole after cooking and have a denser, earthier taste, so they suit dishes where you want to bite into a distinct pea.

Best for

• Kala chana curry with onion and tomato
• Sundal and dry tempered chickpea sides
• Salads and chaat with onion, lemon and coriander

How to cook it

These need a long soak. Cover them with plenty of water for at least eight hours or overnight, as they will not soften properly otherwise. Pressure cook one cup with three cups of fresh water for six to eight whistles, with salt added only once they are tender. Keep the cooking liquid, which is dark and full of flavour, to thin the curry later.

Pack and storage

500g pack. Store in a cool, dry place, sealed after opening.