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|servings per container|
|Serving Size: 5 g|
|Amount Per Serving and/or % Daily Value*|
Spices blend for chick peas. Estd. 1919. Product of India.
Coriander, Salt, Dry Mango, Pomegranate Seeds, Chilli, Cumin, Musk Melon, Black Pepper, Black Salt, Fenugreek Leaves, Cloves, Mint, Nutmeg, Dry Ginger, Cinnamon, Bay Leaf, Cardamom Ammomum Seeds, Caraway, Mace, Cardamom Green.
Soak 200 g chick peas overnight with extra water. Strain. In a large pan heat 50 g cooking oil. Fry 120 g chopped red onions till golden brown. Add two chopped tomatoes (120 g) and stir. Add 20 g chana masala, 1 tspn. salt, and chick peas. Stir for 5 minutes then add 800 ml fresh water. Mix 1/2 tspn baking soda. Bring to boil & cover. Simmer for 40 min on low heat. Alternatively pressure cook for 20 min with 400 ml water & 1/2 tspn baking soda. Read cooking instructions on chick peas packet also. Keep in cool & dry place.
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