Punjabi Chana/Kaali Daal: Soak chickpeas or a combination of lentils with rajma (Kaali Dal). Heat clarified butter, chopped onions, garlic, ginger and the Punjabi Channa & Kaali Dal Masala. Add extra coriander, amchur and red chili powder, if required. Add salt and grated tomato. Cook till oil separates. Then add boiled chickpeas or lentils. Add Junyali Sifar Garam Masala for added flavour & taste. Add cream in the lentils. This spice blend can also be used as a seasoning for dahi wada and grilled cottage cheese or grilled meats. In addition, it can be used as a filling in bitter gourd and okra. Jass Garam Masala Season before serving the dish. Garnish with chopped coriander leaves on vegetables, lentils, dahi vada, Lucknowi biryani, kormas and cottage cheese dishes. If desired, add a spoonful of hot clarified butter (Ghee) on top of Jass to release the exotic taste of the spices Serve with bread. Rayalseema Podi Use your hands to mix in this gunpowder with a dollop of ghee for rice, dosa or idli also can be used as a dry seasoning on snacks, cheese, bread.