What you need:
2 tomatoes cut into quarters.
220 g (1 ½ cups) of raw white Channa (chickpeas) soaked for 3–4 hours and pressure-cooked in 720ml (3 cups) of water until cooked through OR 4 cups of canned Channa (chickpeas).
A handful of chopped coriander and mint leaves.
Method:
1. Empty the pack into a pot, add the cooked Channa with its water, tomatoes and 100 ml of water (in case of canned Channa, add 360 ml (1 ½ cups) of water with it). Cover and cook for 5 minutes over medium heat.
2. Open the pot and slightly mash half of the Channa to thicken the gravy.
3. Simmer for another 3 minutes over low heat. Add salt to taste.
Garnish with fresh coriander and mint leaves.
NOTE: DO NOT PRESSURE COOK THE CHANNA WITH THE COOKING PASTE.
This is a vegan dish.
Fresh Onion (58%), Water, Refined Sunflower Oil, Tamarind Pulp (water & tamarind), Fresh Garlic, Fresh Herbs (mint leaves, coriander leaves), Fresh Ginger, Mixed Spices & Iodized Salt.
This curry paste is plant based and dairy free.
Product Information
- DO NOT USE IF THE PACK IS BLOATED OR LEAKING.
- Made using only fresh, natural & real ingredients.
- No preservatives, additives or artificial flavouring.
- Store in cool & dry place away from sunlight.
- Once opened, refrigerate and use within 3 days.
Net Weight: 240 g