These Black Chickpeas known as Kala Chana or Nalla Senagalu in my local language happen to be a very healthy form of chickpeas. We occasionally make this stir fry for a snack and is very popular during the festival season of Navrathri and Diwali. I had made these for a snack on a wintry evening and this picture got lost in a sea of other seemingly important pictures. I dug this out very recently and felt bad for neglecting this awesome, healthy and filling snack.
Ingredients -
Kala Chana / Nalla Senagalu 1 Cup
Onions Chopped 1/2 cup (Optional)
Turmeric 1/4 tsp
Salt as per taste
Coconut Fresh or Dry (Grated or Powdered) 2-3 Tbsp
Green Chillies 1-2 Chopped (or as per taste)
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin 1/2 tsp, Mustard Seeds 1/2 tsp, Hing/Asafoetida a couple pinches, Curry leaves a few)
Chopped Coriander leaves and lemon juice for garnish
Method Of Preparation -
Soak Kala Chana for about 6-8 hrs. Pre-treat them if desired.
Pressure cook them until tender.
In a heated kadai/wok, add oil and the rest of the seasoning. After the mustard seeds crackle and the dals are light brown, add the onions if using and saute them until golden brown in color.
Add the cooked Kala Chana , turmeric, chopped green chilies, salt, coconut and mix well.
Stir fry for a few minutes and remove from heat.
Garnish with chopped coriander leaves and lemon juice.
Sending this awesome stir fry to Umm Mymoonah's 'Anyone Can Cook' series and also to 'MLLA #32' hosted by Sandhya's Kitchen and a brain child of Susan.
Preparation Time 40 min (Excluding the soaking and pre-treating time)
Serves 4-5 Adults
Ingredients -
Kala Chana / Nalla Senagalu 1 Cup
Onions Chopped 1/2 cup (Optional)
Turmeric 1/4 tsp
Salt as per taste
Coconut Fresh or Dry (Grated or Powdered) 2-3 Tbsp
Green Chillies 1-2 Chopped (or as per taste)
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin 1/2 tsp, Mustard Seeds 1/2 tsp, Hing/Asafoetida a couple pinches, Curry leaves a few)
Chopped Coriander leaves and lemon juice for garnish
Method Of Preparation -
Soak Kala Chana for about 6-8 hrs. Pre-treat them if desired.
Pressure cook them until tender.
In a heated kadai/wok, add oil and the rest of the seasoning. After the mustard seeds crackle and the dals are light brown, add the onions if using and saute them until golden brown in color.
Add the cooked Kala Chana , turmeric, chopped green chilies, salt, coconut and mix well.
Stir fry for a few minutes and remove from heat.
Garnish with chopped coriander leaves and lemon juice.
Sending this awesome stir fry to Umm Mymoonah's 'Anyone Can Cook' series and also to 'MLLA #32' hosted by Sandhya's Kitchen and a brain child of Susan.
Preparation Time 40 min (Excluding the soaking and pre-treating time)
Serves 4-5 Adults
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Thats looks simply delicious and healthy stir fry..
Very tasty and healthy looking stir fry. Great recipe.
Deepa
Hamaree Rasoi
love it. I can eat a whole plateful l!
US Masala
Luv it very healthy and nutritious
http://shanthisthaligai.blogspot.com/
Very nutritious and yummy stir fry. Thank you for sending it to Any One Can Cook :)
Lovely Blog.
I'm passing the Stylish Blogger award to you.
pl collect it from http://chettinadthruminu.blogspot.com/2011/02/awards.html
Great to have u as my blogging marathon buddy..Already following u..
http://jellybelly-shanavi.blogspot.com/
Good for people who want to loose weight since it has skin on it.it burns calories inorder to digest it and healthy too.