Dry Channa Masala


Pomegranate Seeds, Coriander, Chilli, Cumin, Black Pepper, Dry Mango, Ajwain, Kasoori Methi, Cloves, Bay Leaves, Star Anise, Mace, Green Cardamom, Nutmeg, Black Salt, Salt



Pindi Channa                                                                                                                                                      Serving : 4-5


Chickpeas/Kabuli Channa – 1 cup, Tea leaves (tied in a Muslin Cloth) – 1 tsp, Bay Leaves – 1 no, Cinnamon – 1 no, Cloves – 2 nos, Green Cardamom – 2 nos, Ghee – 2 tbsp, Ginger Garlic paste – ½ tbsp, Tomatoes fine chopped – 2 nos, Green Chillies slit – 3 nos, My Choice Dry Channa Masala – 2 tsp, Salt to taste


Soak chickpeas over night and pressure cook with tea leaves (ties in a muslin cloth), bay leaves, cinnamon, cloves, green cardamom, salt and water.  Allow pressure to release, discard tea bag. Reserve the water in the chickpeas.  In a pan heat ghee, add ginger garlic paste, green chillies, tomatoes and sauté until tomatoes are soft.  Add My Choice Dry Channa Masala and sauté for a minute.  Add the boiled chickpeas with the water.  Cook for a few minutes.  Serve warm with Bhatura, Poori or Paratha along with onions, green chillies etc.