Masala Chhole, Chickpeas/Spinach. 

A delicious, hearty source of protein in Indian cuisine.

Instructions: Heat & serve. 

Rice & Beans: Cook 1 cup Jyoti Basmati Supreme or any other long grain rice with 3/4 cup water in a covered sauce pan till there is only some free water left (about 10 min). Add 1/2 cup of Masala Chhole from this pouch, mix well, cover and put back on low beat till rice is finished cooking (about 10 min). 

Chhole Veggies: Boil 2 cups of freshly chopped vegetables (green beans, carrots, peas, cauliflower etc.) in lightly salted water till tender to your liking. Drain, combine with 1 cup of Masala Chhole, mix well and reheat before serving. 

Keema Chhole: Brown 1/2 lb ground meat of your choice with 2 tbsp oil and 1/2 cup chopped onion. Add chopped garlic and hot peppers to your taste. Add contents of this pouch, mix, cover on low beat for 5 min to blend flavors. Adjust salt and serve. Empty the pouch in a microwaveable bowl or sauce pan, heat and serve. Add 2 tbsp water for thinner gravy.