Unpolished Kala Chana

• Transfer the kala chana to an airtight container or a resealable bag.
• Store the container or bag in a cool, dry place, away from direct sunlight and moisture.
• Ensure the storage container is tightly sealed to prevent any pests or moisture from getting in.
• It's best to use the kala chana within a few months to maintain their freshness and flavour.

• Fat 3.8g
• Sodium 322mg
• Carbohydrates 35g
• Fibre 9.6g
• Sugars 6g
• Protein 10.7g

• Sorting and Cleaning: Before using unpolished kala chana, it's essential to sort and clean them. Remove any stones, debris, or discoloured beans from the kala chana and rinse them thoroughly under cold water.
• Soaking: Soak the cleaned kala chana in water for at least 8 hours or overnight. This helps soften the beans and reduces cooking time.
• Cooking Methods:
• Pressure Cooking: After soaking, drain the water from the kala chana and transfer it to a pressure cooker. Add fresh water and cook under pressure for about 10-15 minutes or until the chana is tender.
• Stovetop Cooking: If you prefer stovetop cooking, add the soaked kala chana to a pot with fresh water. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes to 1 hour or until tender.
• Seasoning: Once the kala chana is cooked, you can season it according to your preference. Common seasonings include salt, turmeric, cumin, coriander, chilli powder, and garam masala. You can also add chopped onions, tomatoes, ginger, garlic, and green chillies for additional flavour.
• Serve: Once seasoned, the kala chana is ready to be served. Enjoy it as a standalone dish, or pair it with rice, roti, or bread for a complete meal. Garnish with fresh cilantro leaves or a squeeze of lemon juice for extra freshness.

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