CHICKPEA / WHITE CHANA SUNDAL

Name: Chickpea / Chana Sundal
Prep time: 600 min
Cook time: 30 min
Ingredients: 2 Cup Chickpeas / White chana; 1 Onion; 1 tbsp Crushed Ginger; 1½ Cup Coconut; 1 tsp Mustard; 1 tsp Urad Dal; 3 Red Chilli; Curry Leaves

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Chickpea / Chana Sundal

Sundal is a South Indian recipe prepared using almost all kinds of legumes. It is mostly prepared during festivals as an offering to God. It is a healthy snack to crave your hunger pangs and have guilt free munching. Since it's rich in fiber, it makes you feel full and curb your unhealthy eating habits.

Chickpea contains a good source of protein which is necessary for bone muscle and skin health. Also a good source of fiber, Vit C, B6, folate, riboflavin, thiamin, niacin. It contains a good source of essential minerals to improve immunity. Also controls cholesterol, protects heart, has anti-ageing properties, improves eyesight, prevents anemia and so on.

There are so many health benefits associated with legumes. So make sure to include some legumes in your daily diet, especially for kids.

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Prep Time 10 hrs

Cook Time 30 mins

Course Appetizer, Breakfast, Snack

Servings 4 people

Ingredients

2 Cup Chickpeas / White chana
1 Onion
1 tbsp Crushed Ginger
1½ Cup Coconut
1 tsp Mustard
1 tsp Urad Dal
3 Red Chilli
Curry Leaves

Instructions

Wash and soak 2 cup chana overnight
Drain the water, wash and transfer chana to a pressure cooker. Add 2 cup water.
Pressure cook for 4-5 whistles.
In a pan add oil, when hot enough splutter mustard, urad dal, curry leaves and red chilli.
Add onions and crushed ginger.
Saute till onions are done.
Add cooked chana and salt. Drain away water if there happens to be any.
Saute for about 3-4 min and add coconut.
Mix properly and after 2-3 min switch off flame. Cover for about 5 min, then serve.

Tags: Breakfast, chana, evening snack

TAMARIND FISH CURRY

DRUMSTICK (MORINGA) LEAVES STIR-FRY

Hi.. This is Sindhu. Welcome to my Blog or to the 'Spoon of Goodness'!

I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.

Cooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. As seasons aged, the traditions too aged to be faded with time.

Nowadays food is all about status quo and adaptation from various continents. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it.

We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. No harm in trying out different cuisines and varieties. But let’s also dedicate some time towards our ancient therapeutic food cooking style, thereby maintaining our health towards a healthy lifestyle which can be passed on to our next generations.

This blog is all about healthy foods which can be cooked on a daily basis and which compensates the nutrients value. I have tried to gather all these recipes from my family lineage, the traditional south Indian style and also from my friends and relatives. Let's cook healthy and hold justice to the saying, ‘Food is medicine’!

Cheers,