This is a simple chickpeas recipe, which is generally made during the fasting/festival time. But you could make this any time and have it as a salad. One of my friend B used bring this as her breakfast.
Back at home when we used to have paddy cultivation. After harvest, till the next time we plant, we used to grow lentils like green gram, red/black cow peas and urad dal..This farming helps to draw nitrogen from air and release it in the field soil. And that helps for the next term of paddy cultivation
So during the bean harvest, we dry these in the sun. And later sell some and store the rest in big containers and use for the rest of the year.
My mom prepares
steamed boiled bean salads( will post the recipe soon click here for a recipe) in the morning.
Dried beans or legumes are an inexpensive way to include a lot of nutrition in your diet
Well this is a different preparation. And very easy to make.
- Kabuli Channa / white chickpeas – 1/2 cup
- Turmeric- a extremely tiny pinch (I like to add this)
- Coconut – 2 tbsp
- Salt – to taste
- Coconut oil – 1 teaspoon
- Asafoetida – a tiny pinch
- Mustard seeds – 1 tsp
- Dry Red Chilies – 1 crushed or 1 tsp red chili flakes
You have to,
- Soak channa in 2 cups of water in a bowl overnight or at least 8 hours.
- Strain and wash and add 3 cups of water
- Transfer this to a Pressure cooker and cook in medium flame for 5 whistles
- Keep aside and wait till the pressure goes
- Open the lid and add salt to boil for 2 minutes (don’t cover with lid now)
- Strain if water is left and discard the water
- Heat oil in a pan
- Add mustard seeds and asofoetida
- Once the mustard pops up add the crushed chilies and sauté for 4-5 secs
- Now add channa and mix well
- Add coconut and switch off.
- Stir fry immediately
Serve warm or in room temperature