Kabuli Channa Salad (Black Channa Salad)

Black channa is definitely a healthy option when compared to white channa due to presence of high fiber in it. Presence of high fibre helps you keep satiated for long hours. Also, helps in bowel movement and indirectly in weight reduction. Low in carb, absolutely vegan,no fat and high protein and fibre makes this an ideal snack for weight loss. A complete sin-free and tasty indulgence.

Serves:2

Ingredients

1. Uncooked Black chana/chickpeas - 1 cup
2. Onions - 1 small/medium sized
3. Banglore Tomatoes - 1 big/medium sized
4. Carrot- 1/4 cup chopped
5. Capsicum - 1/4 cup (chopped)
6. Cucumber - 1/4 cup (chopped)
7. Raw mango - 1/4 cup (chopped)
8. Red chili powder-1/2 tsp
9. Chat Masala Powder - 1 tsp
10. Cumin powder - 3/4 tsp
11. Lemon Juice - 1 tsp
12. Crushed Mint leaves - few
13. Salt as needed
14. Black salt as needed

Method

1. Soak the channa overnight for about 8-9 hours.

2. Pressure cook channa with 2 tsp salt and enough water for 7 whistles.

3. Drain the cooked chickpeas/channa.

4. Mix all the ingredients mentioned along with black channa. Crushed pudhina leaves add nice aroma and flavour to this salad.

5. Enjoy snacking this healthy salad.

Falafel

Falafel, is deep fried balls made from chickpeas and is a popular dish in Mediterranean / Lebanese cuisine. It is said to have originated from Middle East. It can be either eaten alone with hummus or Tahini Dip or can be made as a Falafel Wrap using tortilla or pita bread. This is absolutely delicious and healthy. 

Ingredients

1. Chickpeas soaked overnight - 250 gms or 1 Cup 
2. Onion - 1 Large (roughly chopped) 
3. Garlic - 4 pods 
4. Coriander leaf/cilantro - 1/2 bunch 
5. Parsley - 2 tbsp finely chopped (Optional) 
6. Cumin seeds - 1 tsp 
7. Salt as needed 
8. Red chili powder - 1 tsp or more as per the taste 
9. Cornflour - 3 - 4 tbsp for binding 
10. Oil for deep frying

Method

1. Pulse the soaked chickpea along with other ingredients mentioned into a coarse mixture as shown in the picture above.

2. Form equal sized balls from the coarse mixture and deep fry them in hot oil until they are golden brown.

3. Serve hot yummy falafel with Tahini Dip or any other sauce.

Notes,Tips & Add-on's

1. The falafel shape can be either rolled out to balls or can be flattened. Depends on your wish.
2. I have used cornflour for binding as it adds crispiness to the balls. You can also use All purpose flour/Maida.

Chole/Channa Masala

Chole or Channa Masala is a dish which I liked since childhood.I am sure everyone gets reminded of the moment we talk about Chole or Channa Masala.This can also be used as a side dish for chappathi and poori.This is one of Kid's most favorite recipe.Let's see how this can be made in a more simple and healthy way.

serves:2

Ingredients

1. Channa/Chickpeas - 1 cup 
2. Garam Masala/Chole Masala powder - 3 tsp
3. Onion - 2 Medium sized(chopped) 
4. Tomatoes - 2(chopped) 
5. Cumin seeds/jeera - 2 tsp 
6. Ginger garlic paste - 1 tbsp 
7. Green Chilies - 2 (slit lengthwise) 
8. Turmeric - 1 tsp 
9. Coriander Powder - 2 tsp 
10. Red Chili Powder-2 tsp
11. Coriander leaves - handful 
12. Oil - 3 tbsp 
13. Salt to taste

                                  

Method

 1. Soak channa /chole in water overnight on the previous day of cooking.

2. Pressure cook chole with water for 4 whistles. 

3. Strain the chole and keep it aside.

4. Heat oil in a pan and add cumin seeds.Once cumin seeds crackle,add onions and green chilies.

5. Saute onions till they become transparent.

6. Now add tomatoes ,ginger garlic paste and saute well.Allow the tomatoes to be cooked well.

7. Now,add the boiled chole, masala powder,salt,turmeric and red chili powder.

8. Mix the channa gently without smashing it. Ensure the channa is fully covered and mixed with the masala gravy.

9. Add water depending on the consistency required.

10. Cook on low flame for 7 mins.

11. Serve the channa/chole hot seasoned with coriander leaves.

Notes,Tips & Add-On's

1. You can grind the tomatoes and green chili to a puree and use it as well.
2. Adding 1/4 tsp cooking soda to chole while pressure cooking will soften the chole easily.
3. Make sure you don't add too much water that the masala taste goes off.
4. You can squeeze a tsp of lemon juice to the chole masala while serving.