White Chana Kabuli 500g

Description

White Chana Kabuli, also known as Kabuli chickpeas or garbanzo beans, is a nutritious and versatile legume used in a variety of global cuisines. This 500g pack offers premium-quality chickpeas that are packed with protein, fiber, and essential vitamins. Ideal for making hummus, salads, curries, or stews, these creamy, nutty-flavored chickpeas are perfect for healthy, hearty meals. Whether you are preparing a Middle Eastern dip or an Indian curry, White Chana Kabuli is a must-have ingredient in your pantry.

Key Features:

• Net weight: 500g
• Rich in protein and fiber
• Creamy texture and nutty flavor
• Ideal for a variety of dishes: hummus, curries, salads
• Fresh, premium quality
• Suitable for vegetarians and vegans

White Chana Kabuli (Chickpea) Curry Recipe

Ingredients:

• 1 cup White Chana Kabuli (chickpeas), soaked overnight
• 3 cups water
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1 bay leaf
• Salt to taste
• 2 tablespoons oil or ghee
• Fresh coriander leaves for garnish
• Lemon wedges (optional)

Instructions:

1. Prepare the Chickpeas:
   • Soak the White Chana Kabuli overnight or for at least 8 hours.
   • Drain and rinse the soaked chickpeas, then add them to a pot with 3 cups of water.
   • Bring to a boil, then lower the heat and simmer for 45-60 minutes, or until the chickpeas are tender. You can also cook them in a pressure cooker for 4-5 whistles.
   • Drain the cooked chickpeas and set aside.
2. Prepare the Tadka (Tempering):
   • Heat oil or ghee in a pan over medium heat.
   • Add cumin seeds and bay leaf, and let them sizzle for a few seconds.
   • Add the chopped onions and sauté until golden brown.
   • Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
3. Make the Curry Base:
   • Add the chopped tomatoes and green chilies, and cook until the tomatoes become soft and the oil starts to separate.
   • Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Cook the spices until well blended with the tomato mixture.
4. Combine Chickpeas with the Masala:
   • Add the cooked White Chana Kabuli to the curry base, mixing well to coat the chickpeas with the masala.
   • Add water to adjust the consistency of the curry to your preference, then simmer for 10-15 minutes to allow the flavors to meld.
5. Finish the Dish:
   • Stir in garam masala and cook for another 2 minutes.
6. Serve:
   • Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice. Optionally, squeeze some lemon juice on top for a tangy kick.

Enjoy your flavorful and hearty White Chana Kabuli curry!