Heera Chick Peas 500g

Kabuli chana, konda kadalai in Tamil, in a 500g bag. The smaller size, for a Sunday chole rather than a month of it. Large pale chickpeas for chana masala, sundal and hummus. Soak overnight in plenty of water, then pressure cook four to five whistles with a pinch of salt. Save the cooking water; it thickens the gravy better than anything you would add.

Chickpeas (kabuli chana).

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