TRS Black Chickpeas (Kala Chana) 1kg

TRS Black Chickpeas (Kala Chana) are the small, dark brown chickpeas with a firm skin and a deeper, nuttier taste than the larger white kabuli type. They hold their shape in the pot, so they stay whole in a curry instead of breaking down.

Best for

• Kala chana masala and Punjabi chana curry
• Sundal and chaat
• Sprouting, and adding to salads

How to cook it

Soak overnight, or at least eight hours, in plenty of water — they roughly double in size. Drain, rinse, then pressure cook with fresh water and a little salt for 5 to 6 whistles, or simmer for about an hour until a chickpea crushes easily between finger and thumb. Keep some of the cooking liquid back; it thickens the gravy nicely.

Pack and storage

1 kg. Store in a cool, dry place, sealed after opening.