MDH Chana Masala

MDH Chana Masala is the blend for Punjabi chole, and its defining character is sourness rather than heat. Dried mango and pomegranate seed give it the dark, tangy finish that chickpeas need, with cumin and coriander behind them.

Best for

• Chole with white chickpeas, served with bhature or rice
• Pindi chole cooked dry with very little gravy
• Chickpea and potato chaat

Using it

Soak the chickpeas overnight and pressure cook them until they yield easily, six to seven whistles. Fry onion, ginger, garlic and tomato, then add about three teaspoons of the masala for 250g of dry chickpeas and cook it in the oil until it darkens. Add the chickpeas with some of their cooking water and simmer twenty minutes, crushing a few against the pan to thicken.

Pack and storage

Ground blend in a sealed pack. Store in a cool, dry place, sealed after opening.