Welcome to my kitchen...

Welcome to my kitchen...
There is no love sincerer than the love of food. ~George Bernard Shaw

Wednesday, 20 June 2012

Chatpata Black Chana with Moth Beans

Chatpata Black Chana with Moth Beans - Made from Black Gram or Bengal Gram (popularly known as kala chana in India) mixed with Moth beans.

If you are looking to have a healthy breakfast today and can’t think of an idea, then try this delicious, very healthy and quick made recipe. Made from Black Gram or Bengal Gram (popularly known as kala chana in India) mixed with Moth beans, it brings a very nice tangy flavor with a touch of some spiciness.

Black Chana is a very good source of cholesterol-lowering fiber and prevents blood sugar levels from rising. It also provides fat-free high quality protein.
Moth Bean is a small trailing herb with small yellow flowers and deeply lobed leaves, grown especially in dry parts of South Asia for its tiny (3-4 mm) edible beans, which range in color from light brown to dark reddish brown. The beans are soaked overnight to make them sprout. These sprouted beans are commonly used for salads.

Ingredients (serves 2-3)
1 cup black chana (soaked overnight in water)
½ cup moth beans (soaked overnight in water)
1 tomato (finely chopped)
1 onion (finely chopped)
Chopped garlic and ginger
1-2 green chillies (finely chopped)
½ freshly squeezed Lemon juice
2 tablespoon olive oil/vegetable oil
Few cumin seeds
Salt to taste
¼ teaspoon turmeric powder
¼ teaspoon chilli powder (optional)
¼ teaspoon dry coriander powder (optional)
¼ teaspoon garam masala (optional)
Freshly chopped coriander leaves to garnish

Black Chana/Bengal Gram
Moth Beans

Cooking Method
1. Take a pressure cooker and add oil in it. Once the oil is hot add the cumin seeds and then add chopped ginger and garlic and stir fry.
2. Now add the soaked black chana and moth beans and mix salt and turmeric powder into it. Add very little water to it to make sure it doesn't stick to the cooker while cooking. Let it pressure cook on medium-low heat for 15-20 minutes.
3. After 20 minutes, once the whistle of the cooker settles, check if the chana is cooked nicely. Then add the rest of the ingredients – lemon juice, chopped tomato, onion, green chilli and the rest of the spices (if you do not want it to be spicy, then skip this step). Mix well.
4. Garnish it with freshly chopped coriander and serve hot.


Sonia said...

Will try it over the weekend :)

Payal Singhal said...

Thank you Sonia:)

radha said...

Healthy. But I would not be able to serve it for breakfast. Will try it lunch or dinner.

Payal Singhal said...

@Radha - You can definitely have this lunch or dinner but you will need some accompaniments with it.

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