• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Scoop of love

  • Home
  • About
  • Recipes
  • Reviews
  • Couture Cakes
  • Random
  • Media
  • Contact

Chana Sundal | White Chickpeas Salad

September 30, 2014 By Manjooo M Leave a Comment

The advantage of staying and working in a city like Bengaluru is you will get to network with people from different parts of India. As I mentioned before in some of my previous posts, I got a lot of friends, came to know about new culture & cuisines.

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 bean salads(will post the recipe soon) 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.

You need,

  • Kabuli Channa / white chickpeas – 1/2 cup
  • Turmeric- a extremely tiny pinch (I like to add this)
  • Coconut – 2 tbsp
  • Salt – to taste

To temper:

  • 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

Filed Under: Legumes, Salad / Raitha

Previous Post: « Kosambari | Moong dal salad
Next Post: Strawberry Oats Smoothie »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome

Thank you for stopping by Scoopoflove.com . I am Manju! Cooking is one of my passion and I am a part time food blogger. Here you could find a collections of recipes which I have tried...click here →

  • Instagram

Categories

Archives

Newsletter

subscribe for email updates!

  • Instagram
  • Shrimp roast

    Shrimp roast
  • Vishu 2021

    Vishu 2021
  • Easter 2021

    Easter 2021

Footer

  • Instagram
COPYRIGHT © 2009 · SCOOP OF LOVE.