Chickpeas are high in protein and fibre and low in fat, so it is good to include in our diet. This is a versatile healthy dish which can be dished out in many ways with many flavours thrown in. In this recipe I tried out with coriander stalks and some ginger which gives a subtle flavour. Serve this tangy and spicy dish as a tea-time snack.
- 1/2 cup kabuli chana, soaked overnight
- pinch of soda bicarb
- 1 tbsp. oil
- 1/2 tsp. cumin seeds
- 1/2 cup coriander stalk, chopped
- 1 tsp. ginger, finely sliced
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. red chili flakes or to taste
- 1/2 tsp. amchur powder (dry Mango powder)
- coriander leaves to garnish
Pressure cook the kabuli chana along with the soda bicarb and 2 cups water for 5-6 whistles. Drain and preserve the stock for later use.
Heat oil in a pan and temper with the cumin seeds. After it stops crackling, add the ginger and the coriander stalks. Saute for a minute on low flame.
Add the boiled and drained kabuli chana, salt, turmeric powder, red chili flakes and amchur powder. Mix well and saute for a minute. Serve, garnished with coriander leaves.