MDH Chana Masala 100g

MDH Chana Masala is the tangy blend used for North Indian chole, where dried mango and pomegranate seed do more work than chilli does. That sourness is what gives cooked chickpeas their dark colour and sharp finish.

Best for

• Chole served with bhature, puri or steamed rice
• Dry pindi-style chickpeas with very little gravy
• Chickpea chaat with onion, tomato and lemon

Using it

Soak dried chickpeas overnight and pressure cook them soft, six to seven whistles, keeping the cooking water. Fry the onion, ginger, garlic and tomato base, then add three teaspoons for 250g of dry chickpeas and let it darken in the oil. Add the chickpeas and their water, simmer twenty minutes and crush a spoonful against the side of the pan to thicken the gravy.

Pack and storage

100g pack. Store in a cool, dry place, sealed after opening.