Friday Kabuli Chana (1KG)

Kabuli Chana, also known as chickpeas or garbanzo beans, is a popular legume with a mild, nutty taste and creamy texture when cooked. It is commonly used in curries, salads, snacks, soups and traditional South Asian dishes. Dried Kabuli Chana should be soaked before cooking to help soften the beans and reduce cooking time.

Why Choose Friday Kabuli Chana 1 KG?

Friday Kabuli Chana is a practical pantry staple for household that regularly prepare South Asian and international dishes. The 1KG provides a convenient quantity for cooking multiple meals and experimenting with different chickpea recipes.

Friday super market lists Friday Kabuli Chana 1KG among its Dal & Beans products, making it suitable for customers looking for Kabuli chana in Japan. 

Cooking Process

• Sort and wash: Remove any unwanted particles and rinse the Kabuli Chana well.
• Soak: Soak the chana in plenty of water for 8–12 hours or overnight.
• Drain and rinse: Drain the soaking water and rinse the chana with fresh water.
• Cook: Add the soaked chana to a pressure cooker or pot with enough fresh water.
• Pressure cooking: Cook until the chana becomes soft and tender. Cooking time can vary depending on the age and soaking time of the beans.
• Use: Drain excess water if needed and use the cooked chana in your preferred recipe.

Simple Kabuli Chana Curry Recipe

Ingredients:

• 1 cup dried Kabuli Chana
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1–2 cloves garlic, chopped
• Small piece of ginger, chopped
• 1–2 tablespoons cooking oil
• ½ teaspoon turmeric
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• Water as needed
• Fresh coriander for garnish

Method:

• Soak the Kabuli Chana overnight and cook until tender.
• Heat oil in a pan and sauté the onion until soft.
• Add ginger and garlic and cook briefly.
• Add chopped tomatoes, turmeric, cumin powder, coriander powder and salt.
• Cook until the tomatoes become soft and the spices are well combined.
• Add the cooked Kabuli Chana and a little water.
• Simmer for about 10–15 minutes so the chana absorbs the flavours.
• Garnish with fresh coriander and serve with rice, roti or naan.

Serving Ideas

Cooked Kabuli Chana can be used to prepare chana curry, chana masala, chickpea salad, hummus, soups and snacks. It can also be added to rice dishes and vegetable meals for extra texture and flavour.