I have been eating rice almost every single day now. Trust me, I enjoyed my rice lunch every single day, but the only problem is it makes me so sleepy in the afternoon. Luna (my six-month-old golden puppy) and I often tend to enjoy a nap together. Hahaha! funny right? I am glad I get to do that. The only problem is, I have to keep on delaying my work, which I am not very about. I usually prepare salad, roti, and sabzi in the evenings since the husband has only one meal at home. I make sure his plate is balanced with carbs, fiber, protein, and good fat. And I can be lethargic about my lunch. I am absolutely the most careless eater when it comes to feeding only myself. But now, I have decided I will cook single meals for lunch which will be filling.
This salad is one of my favorites. My mom used to give me these desi chana tossed in spices, lemon, and jaggery for my lunch box. I used to absolutely love my mom’s lunch box ideas.
Our country is blessed with a different variety of pulses and spices. Chickpeas, legumes, and dry-peas are a rich source of plant based protein. My favorite and go to has always been chickpeas.
Let’s jump on to the recipe.
For Dry Roasted Desi Channa
- 1 Cup +1/4 Cup Brown Chickpeas (Desi Channa) [Soaked for 8 hours and boiled]
- Cumin Seeds
- 5 Cloves Garlic
- 1 Green Chili
- 2 Tbsp Lemon Juice
- 2 Tbsp Jaggery
- 3 Tsp Red Chili Powder
- 1/2 Tsp Turmeric
- 1 Tsp Coriander Powder
- Salt to taste
- Soak the channa for 8 hours (overnight). Boil the channa in a pressure cooker.
- In a flat pan on medium-high flame, add 2 Tbsp Oil. Add cumin seeds for tempering.
- Add chopped green chilies and garlic. Saute them well. Now add the boiled chana.
- Add in the spices and jaggery. Give it a nice toss. Make sure the channa’s are coated well with spices. Now add salt and lemon juice. Mix well.
- 1/2 Cup Sesame Seeds
- 1/4 Cup Olive Oil
- 1/3 Cup Sour Cream
- Salt to taste
- In a flat pan on medium-low flame, add half cup sesame seeds. Roast them until you smell a nice aroma.
- In a food processor, add sesame seeds. ground them into powdered form. Now add Olive oil. Again give it a mix.
- Now add salt and scrape the dressing from the side of the processor bowl and again give it a mix.
- Add sour cream. Mix everything well until combined.
- Add little water if the dressing is very thick.
- Add spice roasted chickpeas in a bowl. Add diced tomatoes, cilantro and dried fenugreek leaves (Kasuri methi). Add the tahini dressing and serve.