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Organic Kabuli Chana - Chickpeas whole

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Organic Kabuli Chana - Chickpeas whole

Recipe

Spicy tomato sauce or chana masala

Ingredients

  • 250 gm. chickpea
  • 500ml water
  • 1 tbsp. Himalayan salt

Next step prepare masala paste

  • 5 kashmiri red chillies
  • 5 medium size tomatoes -400 gm.
  • 2 garlic chopped-or 10 gm. or 10 garlic cloves
  • 8-10 gm. coriander seeds
  • 15 ml oil sunflower
  • 2-3 green chillies
  • 1 cup water or as required
  • Salt as required around 0r around 5 gm.
  • ½ tbsp. garam masala or as required
  • 1-2 tbsp.p. chopped coriander leaves

For garnish

  • 1 inch ginger
  • 1 medium onion
  • 1 lime small

Method

Rinse chana thoroughly in water and soak over night, drain water from soaked chana and add soak chana in pressure cooker and add 2 to 3 cups of water (till they are covered in water).

Add 1 tbsp.p. of Himalayan salt, pressure cook chana for 10 to12 whistles till the chana is tender and cooked well. Finally, drain water from boiled chana.

Making paste

Rinse 5 medium sized tomatoes and chop them into small pieces (around 400 gr. ), peel 7 to 8 garlic cloves, 10 gr. ginger rinse, chop them, add masala of red Kashmiri chilli and 2 tbsp. coriander seed.

Heat 3 tbsp. oil in pan or kadai on low flame, add the masala paste of chilli and coriander powder and mix well. Stir often for 7-8 min till oil releases, after that add water ( ½ cup of water if needed) and 2-3 green chillies.

Mix all the ingredients and stir well, for 3-4 min on low flame, then add boiled chana and mix well with the rest of the masala, add more water for more gravy.

Cook the mixture for10-15 min on low flame. If you want to thicken the gravy smash the chana/chickpea a little. Once the mixture is cooked and mixed properly add garam masala and salt as required.

Cook for 5 min in the end for mixing well and add coriander leaves to garnish in the end.


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Organic Kabuli Chana - Chickpeas whole

Unit: 1 kg
SKU: 40001

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Availability: In stock

£8.99
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Quick Overview

Maharishi AyurVedaOrganic Chana Dal


Organic split /de-hulled chick peas

Linked to a number of other health benefits, helping to lower cholesterol, control diabetes, improve heart health, and many more. It contains a significant amount of iron, folate, magnesium and lots of other micronutrients that are necessary for a balanced diet, or to treat deficiencies. It’s also known to be great for children or breastfeeding mothers.

From an Ayurvedic Doshic perspective, gram flour is pacifying to Pitta and Kapha thanks to its astringent taste, but Vata types shouldn’t overdo it. You can, however, make it much more balancing as a food for Vata by adding spices and/or ghee, serving it moist and with Vata-pacifying Tastes such as sweet, sour and salty.

Organic Kabuli Chana - Chickpeas whole

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Details

40001

Contents:


Organic chick pea whole

Country of origin


India

Allergy advice: Contains:


None known.

Additional Information

Quantity 1 kg
Ean code 5060465595058
Benefits

Recipe

Spicy tomato sauce or chana masala

Ingredients

  • 250 gm. chickpea
  • 500ml water
  • 1 tbsp. Himalayan salt

Next step prepare masala paste

  • 5 kashmiri red chillies
  • 5 medium size tomatoes -400 gm.
  • 2 garlic chopped-or 10 gm. or 10 garlic cloves
  • 8-10 gm. coriander seeds
  • 15 ml oil sunflower
  • 2-3 green chillies
  • 1 cup water or as required
  • Salt as required around 0r around 5 gm.
  • ½ tbsp. garam masala or as required
  • 1-2 tbsp.p. chopped coriander leaves

For garnish

  • 1 inch ginger
  • 1 medium onion
  • 1 lime small

Method

Rinse chana thoroughly in water and soak over night, drain water from soaked chana and add soak chana in pressure cooker and add 2 to 3 cups of water (till they are covered in water).

Add 1 tbsp.p. of Himalayan salt, pressure cook chana for 10 to12 whistles till the chana is tender and cooked well. Finally, drain water from boiled chana.

Making paste

Rinse 5 medium sized tomatoes and chop them into small pieces (around 400 gr. ), peel 7 to 8 garlic cloves, 10 gr. ginger rinse, chop them, add masala of red Kashmiri chilli and 2 tbsp. coriander seed.

Heat 3 tbsp. oil in pan or kadai on low flame, add the masala paste of chilli and coriander powder and mix well. Stir often for 7-8 min till oil releases, after that add water ( ½ cup of water if needed) and 2-3 green chillies.

Mix all the ingredients and stir well, for 3-4 min on low flame, then add boiled chana and mix well with the rest of the masala, add more water for more gravy.

Cook the mixture for10-15 min on low flame. If you want to thicken the gravy smash the chana/chickpea a little. Once the mixture is cooked and mixed properly add garam masala and salt as required.

Cook for 5 min in the end for mixing well and add coriander leaves to garnish in the end.

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