Salad and Sprouts
Black chickpeas contain a unique combination of antioxidants, anthocyanins, delphindin, cyanidin and petunidin as well as phytonutrients and ALA that maintain the health of blood vessels and prevent oxidative stress, thereby reducing the risk of heart disease. Black chickpeas contain considerable amounts of folate and magnesium.
You can use sprouted black chickpeas too.
- Recipe Cuisine:
- Total Time (Minutes):
- Kala Chana-1/2 cup
- Cumin Seeds (jeera)-1/2 teaspoon
- Chopped Onion -1
- Ginger (grated)-1/2 teaspoon
- Cooking Oil
- Salt &chopped Green Chilli to taste
- Wash and soak black chickpeas overnight in water for around 8-10 hours.
- Drain and transfer them to pressure cooker, add salt and 2 cups water. Pressure-cook them for 3-4 whistles on low flame. When pressure comes down, open the lid and check chickpeas become soft or not. If they are still tough, then add water if required and cook more for 1-2 whistles.
- Drain boiled chickpeas and keep aside.
- Heat oil in a kadai or pan. When it is hot enough to saute, add cumin seeds. When seeds begin to splutter, add chopped onion and cook until it turns light brown.
- Add grated ginger,chopped green chilli. Mix well and cook for 10-20 seconds on low flame.
- Add Salt & any other masala you wish to add.
- Add boiled chickpeas , mix well and cook for 3-4 minutes with lid covered.
- Turn off heat and transfer it to a serving bowl.