This post being done on request from a reader Pranali. I am all for quick low cal wholesome and nutritious meals.
1. 1 cup Soaked black chana
2. Onions, finely chopped-1
3. Green Chilli chopped-1
4. Ginger flakes-4-5
6. Spinach leaves- nicely washed and chopped
7. Tomato finely chopped
8. Lemon juice-1tsp
9. Roasted cumin powder
10. Salt to taste
Soak kala (black) chana overnight, pressure cook in half a cup water for 6-7 whistles. You can make it more nutritious by using uncooked sprouted black chana. Drain, and mix all the above ingredients, toss in a mixing bowl, ur dinner is ready. U can eat this alone, u could eat it with a whole wheat chapatti.
U can also put in some paneer and gazillion other veggies u can eat raw to make it more wholesome. This salad makes for an excellent dinner, but I found it a lil hard to digest initially, if taken alone. So I used to team it up with a missi roti or sometimes just a glass of milk. But over a few times I find it pretty filling and easily digestible.
Soak it before you dash out for work, and put it on pressure cooker after u hit home. By the time you freshen up, dinner is ready. U can buy a nice chop board and start dicing your favorite veggies to go in this salad.
Recipe used for the Li’l one:
For my little one I generally don’t follow the above recipe. The one she likes is the fully cooked version.
Take a kadhai, put half a tsp of oil. Once the oil is hot, put in a pinch of hing and cumin seeds. Once seeds crack up add haldi half a tsp, coriander powder half a tsp and finally put soaked kala chana. Stir for 2-3 minutes on low heat and you are done. Add salt as per taste. Garnish with coriander leaves.