“Chickpeas (White Chana/ Bengal Gram/ Kabuli Chana) Onion- Cucumber- Raw Tomato Salad” … simple delicious salad with the goodness of protein that can be relished as it is or as a side dish during meals … Yummilicious …
** Salads are a must in my home to curb excess consumption of carbohydrates/ fat etc. during meals. A little bit of salad served as a side dish goes a long way in promoting good health and filling up the stomach. Salads are loaded with health benefits, less in calories, when prepared in a healthy manner. There are various combinations of salads that can be prepared and I have already included plenty of them in the Blog. You may use search option/ label section options for easy access to recipes in the blog.
** Simple onion- tomato- cucumber tossed salad is one of my hubby’s favorite salad and he can polish off the whole bowl all by himself. He also loves cooked pulses and always relishes a bowlful before the preparation of curry or insists I prepare salad with it especially when its chana. I have already posted a few chana salad recipes before to which I will share links at the bottom of this recipe. This salad to is the same except for minute difference with addition of raw tomatoes for the same and tastes wonderful.
** Here is my simple recipe for “Chickpeas (White Chana/ Bengal Gram/ Kabuli Chana) Onion- Cucumber- Raw Tomato Salad” My Style ...
** Ingredients :
White Bengal Gram/ Chana/ Chick Peas/ Kabuli Chano : 1 cup
Raw (Green) Tomatoes : 2 medium sized
Onion/ Kanda/ Piyavu : 1 large sized
Cucumber/ Khakdi/ Taushe : 1 medium sized
Green Chilly/ Tarni mirsanga/ Hari Mirchi : 3-5 less spicy one’s.
Hinga Uddaka/ Asafoetida water : 1 tsp
OR
Hing / Asafoetida Powder
Lemon/ Limbiyo/ Nimboo : ½ of small sized lemon.
Coriander leaves/ Kothambari Pallo/ Dhania : 1 tsp finely chopped.
Salt/ Namak/ Meeta : to taste
** Wash and soak White Bengal Gram/ Chick Peas/ Kabuli Chana in plenty of water overnight or for at least 6-8 hours. Drain, once again rinse well under running water and then add into a pressure cooker pan along with enough water, say about 1 inch level above the chana and pressure cook on medium heat to just 1 whistle.
** When the pressure from the cooker falls on its own, check if the chana is cooked and done if not you can close the lid and further cook to another whistle on high heat and it will be done. Open the lid, remove and keep chana aside to let completely cool down to room temperature. Drain off the cooked water and keep it aside, you can prepare saar out of the same (I have shared common link to all chana recipes at the bottom of this recipe where you will find the same too, try it, it tastes wonderful).
** Wash and wipe the green/ raw tomatoes and chop them to medium/ small sized pieces and keep them ready aside. Peel off the skin off the onions and cumcumber and chop them also into small pieces and keep it aside along with tomatoes. Wash and cut green chillies into fine pieces (roundels) and keep it aside.
** Note : You can use ripe red tomatoes instead of green raw tomatoes as most of the people prefer them. I too normally use them however I had plenty of raw ones in stock at home, so just thought why not try it out and I must admit it has got a different, slightly a little bit tart taste of its own which was great, try it, its yumz.
** Add chopped raw tomatoes, onions, cucumber, cooked chanas and green chillies in a wide stainless steel bowl. Squeeze out the juice of half a lemon into it and add salt to taste along with either the prepared hing water or powder. Add finely chopped coriander leaves (I skipped it as I did not have fresh ones at home). Now toss all the ingredients together with the help of a large fork/ spoon taking care to see that they mix well.
** Note : You can add tempering/ tadka/ panna for this salad of karbevu- sasam (curry leaves- mustard seeds) in coconut oil if desired. I have kept it simple and skipped the same as I was serving it during meals and wanted to avoid excess oil.
** “Chick Peas (White Chana/ Bengal Gram/ Kabuli Chana) Onion- Cucumber- Raw Tomato Salad” is done an ready to be served. Tossed Salads are usually served as an accompaniment with any curry- rice during meals in GSB Konkani Saraswat homes, you may serve it as and how you/ your family wishes as it goes very well with any dish. You can also prepare this and store in fridge for later use if in a hurry as it remains good well for 12 hours though it is always preferable to serve freshly prepared ones.
** Salads are extremely healthy for a good energetic lifestyle and this one includes ample protein with the inclusion of kabuli chana. Be it with just veggies or with inclusion of pulses etc. do make it a point to include salads a part of every meal or at least include them most of the time and you will definitely note the improvement in health aspect within a period of few months. I have skipped coriander leaves as I did not have fresh ones at home, however, I suggest you add them as it not only enhances the taste of the salad but it makes it that much more healthier too. Do try this salad, it tastes wonderful, if you want to go on a light diet/ meal after days of festive occasions then you may enjoy this one as it is too.
** You can check out recipe of “Hara Chana (Green Whole Bengal Gram) Salad" on the link given below, though both recipes are same ….
** You can check out recipe of “Chick Peas (White Chana/ Kabuli Chana) Onion- Tomato Salad” on the link given below, though both recipes are same …
** You can check out more recipes of “Chick Peas (White Chana/ Bengal Gram/ Kabuli Chana)” on the link given below, there are plenty shared including the “Saar/ Saaru” recipe prepared with the chana cooked water …
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