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Chana Masala

Chana Masala

Prep time
20 minutes
Chef Gabe

Rumor has it, department stores have begun Fall sales. And with season changing soon we are in the mood to cook for our friends. So the next cool night, we recommend giving our Chana Masala a try to warm up the house for you and your friends. Don't worry, it still has your mud in there :) 


  • 1lb raw chickpeas
  • 2 chopped yellow onions
  • 6 minced garlic cloves
  • ⅓ cup coconut oil
  • 2 cans coconut cream
  • 1 tbsp MUD\WTR
  • 2 tbsp vegetable base
  • 2 tbsp maple syrup
  • 1 tbsp curry powder
  • 2 tsp masala powder
  • 2 bay leaves
  • 1 tsp smoked paprika
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp black pepper
  • ⅛ tsp nutmeg
  • ⅛ tsp clove
  • ½ lemon juice
  • 1 tsp hot sauce, or more ;)
  • 1L water
  • ¼ cup cilantro leaves (garnish)


  1. Start off by soaking your chickpeas in water for at least 6 hours priorly.
  2. In a large skillet saute onions and garlic in the coconut oil. Let that golden and add soaked and rinsed chickpeas.
  3. Add the vegetable base and all the spices to the skillet (including mud) and stir on low/medium heat.
  4. Cover the chickpeas with water, place a lid on your skillet, and let it soften and develop flavor for about 30 mins *Note: you might have to add a bit more water as it’s cooking to make sure the chickpeas become nice and tender.
  5. Once that’s done, add the coconut milk, maple syrup, hot sauce, lemon juice and taste to make sure it doesn’t need any extra salt as the vegetable base is already salted.
  6. Garnish it with fresh cilantro leaves and serve it with a side of jasmine rice.

Recipe By: Chef Gabe