[vc_row][vc_column css=”.vc_custom_1574281061640{margin-bottom: 30px !important;}”][vc_single_image image=”2928″ img_size=”full” alignment=”center”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]This salad recipe is one of my favourite and \u2018go to\u2019 recipes of Kala Chana especially when I want\u00a0to cook a one pot , simple, filling, healthy and colourful salad meal!<\/p>\n
Kala Chana is the best kept protein secret.<\/p>\n
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.<\/p>\n
The low glycemic index and high fiber content of kala chana makes one feel satiated for longer assisting to manage and\/or lose weight.<\/p>\n
The best way to cook Kala Chana is to soak them overnight and boil them in water\/pressure cook them.\u00a0Thereafter, Saut\u00e9ing them in ghee with a masala of fenugreek and coriander seeds ensures that our body digests them very well.<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1574280536364{margin-top: 15px !important;margin-bottom: 15px !important;}”][vc_column][vc_column_text]<\/p>\n
1\/2 cup Kala Chana<\/p>\n
1 tbsp ghee<\/p>\n
1\/4 tsp fenugreek-coriander masala*<\/p>\n
5 medium sized washed and halved red radishes<\/p>\n
1\/4 cup roughly chopped cilantro<\/p>\n
10-12 mint leaves<\/p>\n
1 tbsp freshly squeezed lime juice<\/p>\n
1\/4 tsp black salt<\/p>\n
1\/2 tsp salt<\/p>\n
1\/4 tsp freshly ground black pepper<\/p>\n
1\/4 tsp minced green thai chilli (optional)<\/p>\n
1\/2 cup diced cucumbers<\/p>\n
1\/2 cup diced avocados[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1574280536364{margin-top: 15px !important;margin-bottom: 15px !important;}”][vc_column][vc_column_text]<\/p>\n
1. Wash at least three times and soak 1\/2 cup Kala Chana overnight<\/p>\n
2. Drain excess water, rinse again and cook them either by boiling them in water or pressure cook them until soft.<\/p>\n
3. Heat ghee in a saucepan and saut\u00e9 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.<\/p>\n
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.<\/p>\n
5. Add the red radish mixture , green thai chilli, cucumbers and avocados to the Kala Chana and mix well. Serve fresh.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1574280536364{margin-top: 15px !important;margin-bottom: 15px !important;}”][vc_column][vc_column_text]* Fenugreek-Coriander Masala:<\/strong><\/p>\n This masala is a great aid for digesting protein and fat.<\/p>\n 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.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row][vc_column css=”.vc_custom_1574281061640{margin-bottom: 30px !important;}”][vc_single_image image=”2928″ img_size=”full” alignment=”center”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]This salad recipe is one of my favourite and…<\/p>\n","protected":false},"author":1,"featured_media":2929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-2912","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n