Chana Masala

Chana Masala

Tangy, earthy, and savory, this is the blend for chickpea curry. Amchur (dried green mango) and anardana (dried pomegranate seed) bring a layered sourness, coriander and cumin give it a warm, earthy base, and black salt adds a savory, slightly sulfurous lift. Dried fenugreek and black pepper round it out with a faint bitterness and a little bite.

How to use it
Stir it into sautéed onions and tomatoes and cook for a minute or two until the oil begins to separate, then add your chickpeas or lentils and simmer. It also works as a dry seasoning: toss roasted chickpeas or potatoes with it while they're still warm. Start with a tablespoon per can or two cups of cooked chickpeas and adjust to taste.

Try it with:

• Chole and chana masala
• Roasted chickpeas
• Lentils and dals
• Potato curries
• Quick tomato-onion curry bases

Ingredients
Coriander, cumin, amchur, anardana, black salt, dried fenugreek, and black pepper.

Packed by weight, sold by the ounce.

These are made in small batches, so availability is always limited and they may take a little extra time.