Desi Green & Brown Chickpea Stir-fry
Here’s another very quick and easy recipe which is low in fat and high on satisfaction barometer.
Desi chana are a variety of chickpea. According to wikipedia, these are “small, darker seeds [with] a rough coat, cultivated mostly in the India and much of the Indian Subcontinent, as well as Ethiopia, Mexico, and Iran.”
You can find them in several shades of black, brown, green and red. They have more fiber than their larger counterpart.
In today’s recipe, I have used the green and brown ones but you can use any type.
enjoy a bowl on its own, add to a salad, have as nibbles with drinks or serve as an accompaniment to any meal
1 Cup uncooked desi chana
1 Teaspoon chilli powder
1 Teaspoon turmeric powder
1 Teaspoon cumin powder
1 Teaspoon coriander powder
1 Teaspoon carrom seeds (ajwain)
1 Teaspoon asafoetida
Juice of 1 lime or lemon
Salt to taste
1 Tablespoon oil
- Wash and soak the desi chana for about 8 to 10 hours.
- Boil them with a pinch of salt either in a pressure cooker (5 whistles on high) or the stove top way.
- Drain the cooking liquor and set aside.
- In a bowl, mix the turmeric, chilli, cumin and coriander powders along with salt to taste.
- Juice the lime or lemon.
- Heath the oil in a frying pan.
- When the oil is hot, lower the heat and add the carrom seeds followed by asafoetida.
- Stir for a few seconds and throw in the powders.
- Stir for about 15 seconds and add the boiled desi chana.
- Add the juice of lime or lemon, mix well, cover and cook for 5 minutes.
- Enjoy hot.
- Don’t throw away the cooking liquor. You can either use it as a stock, in some other recipe or drink it as is with a few drops of lemon juice. It is really delicious and full of goodness.