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Heera Kala Chana 500g
£1.39
Prices checked
Kala chana is the first pick for home cooks making a proper chana curry or a bowl of spiced chaat. These small, dark chickpeas hold their shape well and bring a firmer bite than the paler variety, making them a good match for slow-simmered dishes. Soak the chickpeas overnight before cooking, then boil until tender. Use them in a chana masala with onions, tomatoes and everyday spices, or toss cooked chana with chopped onion, tomato, lemon juice and chaat masala for a quick chaat. They also work well in dals and mixed bean salads, adding texture alongside softer pulses. Kala chana keeps well in a sealed container in a cool, dry cupboard. Once cooked, store any leftovers in the fridge and use within a few days, or freeze in portions for a quick base to curries and salads later in the week. A useful staple for anyone who cooks pulses regularly, this pack suits weekly meal planning as well as one-off dishes for gatherings. Keep a pack in the cupboard for whenever a curry, chaat or hearty salad is on the menu.
Ingredients, nutrition and allergen information can change. Always check the packaging before you eat or use a product.
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