A simple and a nutritious snack item for the evening. Full of fibre and proteins, it can be had with tea. Also a perfect lunch box snack for kids too. Takes very less time to prepare if you have the chana already boiled and kept refrigerated. A dash of lime does the wonders.
- 1/2 cup black chana (chickpeas), soaked overnight
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2 tsp. ginger, grated
- 2 green chilies, chopped
- 1 tbsp. oil
- 1/2 tsp. cumin seeds
- pinch of asafoetida
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. cumin powder
- coriander leaves, lemon wedges, onion rings and chilies to garnish
Pressure cook the chana for 5-6 whistles till soft. Drain and keep aside. Heat oil in a pan and temper with cumin seeds and asafoetida. Then add the onion, garlic, ginger and green chilies and saute till light brown.
Add the boiled chana, salt, turmeric powder and cumin powder and fry for a minute or two. Serve, garnished with coriander leaves, onion rings, lemon wedges and chilies.