This salad recipe is one of my favourite and ‘go to’ recipes of Kala Chana especially when I want to cook a one pot , simple, filling, healthy and colourful salad meal!
Kala Chana is the best kept protein secret.
It has the lowest Glycemic Index among any dahls/pulses/legumes which means that the carbohydrate content in them is broken down and digested slowly , aiding blood sugar control in body.
The low glycemic index and high fiber content of kala chana makes one feel satiated for longer assisting to manage and/or lose weight.
The best way to cook Kala Chana is to soak them overnight and boil them in water/pressure cook them. Thereafter, Sautéing them in ghee with a masala of fenugreek and coriander seeds ensures that our body digests them very well.
Serves : 2 persons
Ingredients:
1/2 cup Kala Chana
1 tbsp ghee
1/4 tsp fenugreek-coriander masala*
5 medium sized washed and halved red radishes
1/4 cup roughly chopped cilantro
10-12 mint leaves
1 tbsp freshly squeezed lime juice
1/4 tsp black salt
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp minced green thai chilli (optional)
1/2 cup diced cucumbers
1/2 cup diced avocados
Method:
1. Wash at least three times and soak 1/2 cup Kala Chana overnight
2. Drain excess water, rinse again and cook them either by boiling them in water or pressure cook them until soft.
3. Heat ghee in a saucepan and sauté the Kala Chana for 30 seconds. Add the fenugreek-coriander masala and mix well. Transfer them into a mixing bowl and leave them to cool down.
4. Add the red radishes, cilantro, mint leaves, lime juice, black pepper, black salt and salt in a blending jar. Pulse them 4-5 times to get flaky consistency of the mixture.
5. Add the red radish mixture , green thai chilli, cucumbers and avocados to the Kala Chana and mix well. Serve fresh.
* Fenugreek-Coriander Masala:
This masala is a great aid for digesting protein and fat.
Dry roast 1 tsp fenugreek seeds and 3 tsp coriander seeds separately until they change colour to a shade darker. Finely Powder them together in a spice grinder once they cool down.