Kala chana. Small, dark, firm, and more flavour per gram than the white kind.
What you get
Whole brown chickpeas.
Cleaned and sorted, no stones.
Unpolished.
How to use it
Soak eight hours or overnight, then pressure cook four to five whistles. Makes chana sundal, chana masala, or simply boiled with salt and a squeeze of lime.
Storage
Store in an airtight container in a cool, dry place, away from direct sunlight. Best before the date printed on the pack.
Contract farmed and packed by us. FSSAI Lic. No. 12424999001062. Despatched within two working days, delivered across India.
