Channa Masala is a beloved North Indian comfort food—plus it’s a great source of fiber and protein. To prepare our version, we soak chickpeas overnight, then slowly cook them in a mild, fragrant onion gravy. This dish is paired with a serving of Basmati lemon rice, which is grown in the Himalayan foothills and prepared with pure lemon juice, turmeric, and lentils.
Serv. Size: 8 Fl Oz, Serv. Per Container: 2, Amount Per Serving: Calories 330, Total Fat 5g (6% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 660mg (29% DV), Total Carb. 61g (22% DV), Dietary Fiber 9g (32% DV), Sugars 5g, (Includes 0g added sugars, 0% DV), 0% DV), Protein 13g, Vitamin D 0mcg (0% DV), Calcium 201mg (15% DV), Iron 4mg (20% DV), Potassium 429mg (10% DV).
Channa Masala: Chickpeas, Onions, Tomatoes, Tomato Puree (Tomatoes, Citric Acid), Water, Salt, Cultured Dextrose, Spices, Garlic, Expeller Pressed Canola Oil, Turmeric, Paprika, Garam Masala (Spice Blend), Amchoor (Mango Powder).
Lemon Rice: Basmati Rice (water, basmati rice), Lemon Juice, Expeller Pressed Canola Oil, Chana Dal (Bengal Gram), Urad Dal (Black Gram), Cultured Dextrose, Salt, Mustard Seeds, Turmeric, Whole Red Chilies.
Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! *cook times may vary.
Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each pan. Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.
Oven/Toaster Oven: Pre-heat oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Remove film from food tray and empty contents of package into oven-safe baking container; keeping rice and curry separated. Discard food tray. Cover baking container with tin foil. Bake the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.