Spice mix for Punjabi style mild chickpeas curry. Recipe: Drain the water from the soaked chickpeas (250g) and add 5 glasses of water, boil for 2-3 hours on low heat. Then add Shan Chana Masala mix on low heat for about 45 minutes or until the chanas turn to a darker shade. Heat ghee(175g) and fry the chopped onions(1 piece) for about 5 minutes. Then add the boiled chana cholay. Stir fry for 5-10 minutes or until the gravy thickens and ghee separates from the chanas. Garnish with chopped green chillies and lemon juice. Serve with puris, parathas and naans. Ingredients: Salt, Sugar, Cumin, Black Pepper, Sodium Acid, Red Chilli, Clove, Brown Cardamom, Cinnamon, Green Cardamom, Garlic, Mace, Nutmeg, Ginger.