Coriander(32%), Red chilli, Dry mango, Cumin, Salt, Black salt, Mint leaves powder, Ginger.

• Soak 130g Kabuli chana overnight and boil till soft.
• Mash 250g of tomatoes in a mixer and keep aside.
• Heat 2 « tsp ghee or cooking oil, saut‚ 2 chopped onions; 1 tsp chopped green chilli till golden brown.
• Add « tsp ginger paste, ¬ tsp garlic paste and saut‚ for 1-2 minutes.
Add tomato puree, one pinch turmeric and saut‚ till done.
• Add 2 tsp MTR Chana Masala to cooked chana. Add salt to taste, water (200 ml) to get required consistency and simmer for about 5 minutes.
• Garnish with fresh coriander leaves, julienne cut ginger.

• Now you can make a wholesome meal, filled with the goodness of chick peas & blended with Indian spices. This one north Indian favorite, you won?t want to miss!