MDH Chana Masala

The choice for chickpeas

MDH Chana Masala is a special blend specifically for the classic Indian chickpea treat. The name, after all, literally means “mix-spiced small chickpeas.”

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

This particular blend from MDH spices consists of carefully curated and combined flavors that will give incredible results to your cooking.

It’s spicy and intensely flavored, but incredibly delicious. You’ll definitely be making Chana Masala often; it’s a great and healthy dish!

PREPARATION AND PAIRINGS

Chana Masala, also known as chole masala, is a spicy dish that utilizes chana, a variety of chickpeas that is smaller than the usual. Of course, regular chickpeas can also be used (thus, chole masala). It has slightly sour, citrusy notes, mainly from the coriander and onion, and is usually sold as a snack food or street food.

  • Soak chickpeas overnight. Strain the next day, and set aside.
  • Heat some oil in a large pan, and sauté some chopped red onions. Add in chopped tomatoes.
  • Add into the pan some MDH Chana Masala, some salt, and the drained chickpeas.
  • Stir for five minutes, adding in fresh water little by little.
  • Mix in ½ teaspoon baking soda.
  • Bring to a boil, and cover. Let simmer for about 40 minutes on low heat.
  • Chana Masala is usually served and eaten with puri or poori, a deep fried bread (that looks kind of like fluffy fried pillows) made from unleavened whole wheat flour.

SPICE SPECIALTIES

Mahashian Di Hatti, or MDH Spices, was founded and headed by the famed Mahashay Dharampal Gulati. Their spices and spice blends are in a class of their own, garnering renown and repute from all over India, and the world.

The company started with manually ground spices, but has since started using automated machines to keep up with the ever-increasing demand for MDH spices.

Each of their spice blends are specially formulated to give that authentic and full flavor that genuine Indian cooking is known for. Decades of research have gone in to the perfecting of these blends, and true to traditional cooking, they are free of preservatives and artificial flavor enhancers.

Keep your spices tightly covered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6-month shelf life. Pro tip: red spices such as paprika and red pepper can be stored in the refrigerator to hold their color and keep their flavor longer. Keep away from sunlight and heat.

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