Kala Chana

By Rita Jamshed Kapadia No comments

These Kala Chana are so healthy and tasty you will want to make these regularly.

My husband loves these and makes a light snack or a lunch. Add these cooked to a salad and bingo you have your fiber and protein!

Ingredients

1 Cup Kala Chana

1/2 tsp salt

1 tsp Dry Mango Powder

1 tsp Lemon Juice

Method

Soak the Kala Chana in lots of water overnight.

In the morning, drain and wash out the Kala Chana black water and rinse 3 times.

In a Instant Pot or Pressure cooker, cook these for 25 minutes.

Open and cool. Again drain and wash out the Kala Chana black water and rinse 3 times.

Put in a bowl and add salt, lemon juice and Dry Mango Powder

Taste and adjust to your liking.

Enjoy for a light snack with yogurt. (see recipe for homemade dahi)

 

 

Rita Jamshed Kapadia

Cookbooks are available on Amazon. Rita has published the MEGA "Manna of the 21st Century Parsi Cuisine cookbook" and several other mini cookbooks.

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