How to Use
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Wash the required quantity of Black Chickpeas thoroughly and soak them in sufficient water for 8–10 hours or overnight.
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Drain and rinse the soaked chickpeas before cooking.
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Pressure cook or boil until the chickpeas become soft and tender.
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Use the cooked chickpeas to prepare sundal, kuzhambu, curries, gravies, salads, and other traditional dishes.
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Season with your preferred spices, herbs, coconut, or vegetables according to the recipe.
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Store the uncooked chickpeas in a cool, dry place in an airtight container.
Product Description
Black Chickpeas (Karuppu Sundal) are premium-quality whole chickpeas known for their naturally earthy flavour and firm, satisfying texture. 🌿 A traditional staple in Indian kitchens, especially South Indian cuisine, they are commonly used to prepare sundal, kuzhambu, curries, gravies, salads, and traditional snacks. Once soaked and cooked, they develop a tender texture while retaining their characteristic flavour, making them a versatile ingredient for delicious homemade meals.
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