Udhaiyam White Chickpeas 1kg

Udhaiyam White Chickpeas are the pale, round chickpeas known as kabuli chana — larger and milder than the darker kala chana, with a soft, buttery texture once cooked.

Best for

• Chana masala and chole
• Hummus and salads
• Sundal and chaat

How to cook them

Soak overnight, or for at least 8 hours, then drain and rinse. Pressure cook for 4 to 5 whistles, or simmer for about an hour until soft enough to crush between two fingers. A pinch of bicarbonate of soda in the soaking water softens them further.

Pack and storage

1 kg. Store in a cool, dry place in a sealed container.