There are varieties of dishes made with this legume. It is one of the best side dishes for flat Indian bread/roti. The brown skinned chickpea/karuppu kadalai is one type.The other one commonly used in salads and seen in canned products are the "kabuli chana" type. Garabanzos/kabuli chena have a delicious nutlike taste and texture that is buttery, yet somewhat starchy and pasty. These are noted ingredient in many Middle eastern and Indian dishes such as hummus,falafels and curries.
The garbanzo/ kabuli chena also known as chicpeas has many health benifts. Even though legumes are known for their fibre, the fibre in garbanzo can be more helpful for supporting digestive tract function. Not only because of its high fibre content (12.5 grams per cup which is 50% of daily value) atleast 2/3 of fibre in it is insoluable. This helps our colon cells to stay optimally active and healthy. They also provide concentrated source of protein and are remarkable in terms of their antioxidant composition. Above all it gives satisfaction of full feeling when consumed, and is effective in eliminating our sense of hunger and appetite.
Garbanzo beans should be soaked for at least 4 hours. Two to three cups water per cup is required. Overnight soaking is also good and is not harmful. Soaking helps to reduce the cooking time. It can be used by cooking in pressure cooker or on stove top.
The nutlike taste of this cooked legume helps when added in salads and soups.When a gravy consistency is required for side dish to go with dry pulkas/flat bread some more ingredients are added and it is always the masalas in Indian preparations. I keep preparing the quick chana masala. But the dish which I tried after seeing the Urdu cookery show has an unique method and taste. The foremost one to mention is that, there is absolutely no use of oil in its preparation. Though the list of ingredients seem to be long ,the way they are used and its quick preparation and final presentation like a CHAT item makes it unique. All you need is to soak the chana , assemble the ingredients, and cook.Beleive me it is so yummy.Though the title for this dish is chana kulcha, it was best as a chat item, even without kulcha. When I came to know its health benefits I decided to use garbanzo frequently. And I will make this dish very often as there is no use of oil.. Thanks to the show "Aks-e- rasoi.
PRESSURE COOK TOGETHER:
METHOD:
Spice bag can be used to put spices and tea bag while cooking the peas in pressure cooker.
The garbanzo/ kabuli chena also known as chicpeas has many health benifts. Even though legumes are known for their fibre, the fibre in garbanzo can be more helpful for supporting digestive tract function. Not only because of its high fibre content (12.5 grams per cup which is 50% of daily value) atleast 2/3 of fibre in it is insoluable. This helps our colon cells to stay optimally active and healthy. They also provide concentrated source of protein and are remarkable in terms of their antioxidant composition. Above all it gives satisfaction of full feeling when consumed, and is effective in eliminating our sense of hunger and appetite.
Garbanzo beans should be soaked for at least 4 hours. Two to three cups water per cup is required. Overnight soaking is also good and is not harmful. Soaking helps to reduce the cooking time. It can be used by cooking in pressure cooker or on stove top.
The nutlike taste of this cooked legume helps when added in salads and soups.When a gravy consistency is required for side dish to go with dry pulkas/flat bread some more ingredients are added and it is always the masalas in Indian preparations. I keep preparing the quick chana masala. But the dish which I tried after seeing the Urdu cookery show has an unique method and taste. The foremost one to mention is that, there is absolutely no use of oil in its preparation. Though the list of ingredients seem to be long ,the way they are used and its quick preparation and final presentation like a CHAT item makes it unique. All you need is to soak the chana , assemble the ingredients, and cook.Beleive me it is so yummy.Though the title for this dish is chana kulcha, it was best as a chat item, even without kulcha. When I came to know its health benefits I decided to use garbanzo frequently. And I will make this dish very often as there is no use of oil.. Thanks to the show "Aks-e- rasoi.
PRESSURE COOK TOGETHER:
| Garbanzo beans/Chicpeas | 1 ½ cup |
| Water | 3 ½ cup |
| Bay leaf/taj patha | 1 no |
| Big brown elachi/cardamom | 1 no |
| Green elachi/cardamom | 3 no |
| Cloves/lavang | 3 no |
| Cinnamon | 1 piece |
| Pepper | 5 grains |
| Tea bag | 1 no |
OTHER INGREDIENTS:
| Ginger and garlic paste | 1 tsp |
| Red chili powder | 1 tsp |
| Coriander powder | 1 tsp |
| Cumin powder | 1/2 tsp |
| Pepper powder | 1/2 tsp |
| Chana masala powder | 1/2 tsp |
| Garam masala powder | 1/2 tsp |
| Green chili | 2 no |
| Coriander leaves | 2 tblsp |
| Salt | To taste |
TO GARNISH BEFORE SERVING:
| Finely chopped onion | 1 or 2 no |
| Finely cut tomato | 2 no |
| Finely cut green chilli | to taste |
| Coriander leaves | 1/2 cup |
| Chat masala | To taste |
| Tamarind chutney | To taste |
METHOD:
Soak Kabuli chana/garbanzo beans in water overnight.
Drain, wash and combine items given under "to pressure cook" and cook for 10 minutes and wait for 5 minutes and remove the cooked bean.
Heat a pan and add the cooked bean and keep stirring slightly mashing the beans.
Add ginger garlic paste and few spoons of water and cook.
Add all the dry powders and salt. Mix well and keep stirring.
Add finely chopped green chillies and coriander leaves and mix.
Remove and garnish with finely cut tomatoes, chopped onion,green chili(optional) and coriander leaves.
Sprinkle chat masala, spread little imli chutney/tamarinnd sauce and serve with kulchas.
NOTE:Spice bag can be used to put spices and tea bag while cooking the peas in pressure cooker.
No comments:
Post a Comment