An Indian curry dish from the Punjab region with chick peas and chilies over rice.
Ingerdients and allergens Ingredients: Precooked Long Grain White Rice, Garbanzo Beans,Coconut Milk Powder( Coconut Milk, Maltodextrin, Sodium Caseinate), Tomato, Sea Salt, Paprika, Onion, Garlic, Turmeric, Cilantro, Cumin Seed, Cayenne Pepper, Coriander Seed, Crushed Red Chili Pepper, Black Pepper, Ginger, Nutmeg, Bay Leaves, Cloves, Cinnamon Allergens: Contains: Milk And Coconut
Directions Remove and discard enclosed oxygen absorber before beginning food preparation. Add 2-1/2 cups (600 mL) of boiling water. Stir well. Seal and let sit for 15-20 minutes. Stir and serve. Rehydration time doubles every 5,000 feet of elevation gain. Our directions are set for 5,000 feet.
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