Desi Chana (Brown Chickpeas) Salad with Tahini

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.

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Ingredients:

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

Preparation:

  • 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.

For Tahini

Ingredients:

  • 1/2 Cup Sesame Seeds
  • 1/4 Cup Olive Oil
  • 1/3 Cup Sour Cream
  • Salt to taste

Preparation:

  • 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.

Serve.

  • Add spice roasted chickpeas in a bowl. Add diced tomatoes, cilantro and dried fenugreek leaves (Kasuri methi). Add the tahini dressing and serve.

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Surprise Tropical Fry (Sambharo/Poriyal)

I was at the grocery store last weekend,  and I start collecting the groceries for the week. Just like any other week, I am looking forward to making the greens and try out some new recipes if I could. The luscious smell of the fresh green herbs, the sweet smell of fruits and flowers… The beautiful berries of all kinds. It is just so amazing. Always happy to be at the grocery store.

Anyways, back to picking up groceries for the week, the husband gets paranoid when I start picking up beetroots. He calls out to me and says… “oh … not again Aayushi babes”. I turn and ask what is it? He continues,” I won’t eat beetroots, I don’t like them”. This happens every week. He instead points out to mangoes. Mangoes are everyone’s favourite and so is ours. Like every other week, he wanted a dish full of mango rice with tomato and onion pachdi (raita). Along with the side of the potato, turnip fry or broccoli-peas -tomato fry. Now the husband doesn’t know how I am thinking to take a roll on his taste buds, but that leaves me with a question of how?

On a Thursday afternoon, I was sitting on my couch watching TV, sunk in the thoughts what can I possibly do to make the beetroots so tasty, that the husband cannot say no to beetroots ever. A salad is definitely not going to be an option for making the husband like beetroots. I know what’s going to happen if I make a salad! The husband is going to savour on all the mangoes and leave me with a bowl full of beetroots, kale and lettuce. I imagined so and laughed to myself. I make beetroot poriyal quite often. So I use the same recipe, and I add the king of fruits mangoes along with coconut.

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The recipe speaks for itself to be a surprise, so let us see how. The beetroots and mangoes are going to take you to sweet and savoury side. The flavours of mangoes, beetroots and fresh shredded coconut took me to a private island hanging out with the husband enjoying virgin margaritas, a plate of freshly cut tropical fruits and some pina coladas. As always amazed by the beauty of nature, at my dinner I enjoyed how nature created such great flavours. Trust me, I didn’t put any spices to flavour this wonderful treat.

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Let’s start cooking this tropical deliciousness!!!

Ingredients

  • Coconut oil – 1 Tbsp
  • Cumin seeds- 1 Tsp
  • Green Chilli – 2
  • Onion- 1 small (finely chopped or julienned)
  • Beetroots – 2 medium sized, 1 if big beetroot- Shredded
  • Mango- 1 big mango- Shredded
  • Coconut- Freshly shredded/frozen shredded – 1/2 cup
  • Salt- To Taste
  • Dry Coconut Shreddings- For topping

Now is the time to put the ingredients on flame!!!

  • Place a pan on a medium flame. Add a Tbsp of oil, I used coconut oil, but you can use any oil of your choice. Add the cumin seeds and let them splutter.
  • Add the two slit green chillies now and saute.
  • It’s time to throw in the finely chopped or julienned onions, in any way you like them.
  • Once the onions turn translucent, add the beetroots, salt to taste and cover the pan.
  • The beetroots will take maybe 5-7 mins to cook. Keep stirring them every 2 mins, to avoid the beetroots sticking to the pan.
  • Once the beetroots are soft… add the shredded mangoes. The mangoes cook in no time. and they get to take the colour of the beetroots and start turning to be a savoury surprise for our tropical fry.
  • Add the coconut and close the pan for a minute.
  • The Suprise Tropical Fry is ready. Take it out in a serving bowl and add some dry shredded coconut for the topping and serve.

Give this recipe a star, if you like it and give it a try… it is awesome!!! It was a definite hit for us!!