Boiled Kabuli chana

Wash and soak the chickpeas overnight. It will swell to about three times the original size. Add salt and pressure-cook on high heat for ten minutes. Lower the heat and continue to cook for 15 minutes more or till done. Alternatively, you can cook in a covered vessel full of water. When done, remove from the heat. Allow to cool for a while, and use as required, pressure cooker. The cooking time depends on one’s cooking method.

Soaked and coarsely crushed Kabuli chana

Wash and soak the chickpeas overnight. It will swell to about three times the original size. Drain the water, wash again and blend the soaked chana a mixer into a coarse mixture. Use this crushed Kabuli chana in tikkis, waffles, etc.

Soaked and parboiled Kabuli chana

Wash and soak the chickpeas in enough water overnight. It will swell to about three times the original size. Drain well. Add the salt and enough water and pressure cook for 2 whistles. When done, remove from the heat. Allow to cool for a while and use as required.

Soaked Kabuli chana

Wash and soak the chickpeas overnight. It will swell to about three times the original size. Use it with salads, chaats, subzis, pulaos, or in any other exciting creation. You can even soak a little extra and store in the refrigerator for a few days to use as and when required.

Sprouted Kabuli chana

Wash the Kabuli chana and soak it overnight insufficient water in a flat-bottomed container, drain the water and keep the chana aside. Take the flat-bottomed bowl or saucer, line its bottom with a wet 100% cotton washcloth. Spread the soaked chana on the cloth. Take another similar cloth and cover the chana. If the cloth is large enough, the same cloth can be folded over the chana, to make a bundle-like arrangement. Keep the container in a dry, dark place. Your kitchen cupboard is an ideal place. After 12 hrs, sprinkle some more water on the cloth to make sure it is moist. Once the chana has sprouted to the desired length, you can remove and use it as required in the recipe.