Hey My Wonderful Humans!!
Today’s post is focused towards foodies, health fanatics, cooks and just about everyone because it is all about health, vegan, easy to make recipe that is put together with my usual kick of spices. Whether you are a chef, domestic cook or just throw few things into your pan to try and make dinner, food is important for everyone.
And, snacking between meals is a habit that none seems to be devoid of. Although not a bad one, it can very easily be turned into unhealthy munching on processed foods. I remember studying late nights and munching on salty chips with caffeine rich teas trying to stay awake for that one last chapter. When I try to showcase food and recipes while talking about the health level, by no means I am claiming to be perfect as I love all sorts of food but lately I am trying to keep everything in moderation. So, wherever you are in the world right now, learn to fuel your body with food as it is very important but try to focus if you are only eating just to fill yourself up or trying to build a healthy you inside out. This recipe is not only great for Ramadan(Holy Month of Muslims) but also a healthy way of snacking with tortillas, used in wraps and tacos or to serve alongside grilled fish or chicken. I eat it mostly for lunch or curb those evening craves. I think a protein rich lunch like this can fill anyone up without the clumsy feel afterwards. Eating out can not only be expensive but the source of the ingredients, hygiene and the taste, everything matters and should not be neglected. So, push away all the laziness, get your chopping board and let’s begin.
These brown coloured peas are actually a variety of chickpeas also called as bengal gram and are not only high in protein and fiber but also rich source of Vitamin B and minerals. By adding bit of carbs, spices, herbs, ruby pomegranates and finished with sour tang of lemon juice, this is more of an appetising healthy salad than a “HEALTHY” good for you minus the flavours kinda dish.
250 Grams of Black Peas
2 Medium Boiled Potatoes Chopped
1 Medium Tomato Chopped
1/2 Large Cucumber Chopped
1-2 Green Chilli Chopped
1 Tsp of Red Chilli Powder
1 1/4 Tsp of Cumin Powder
1/2 Tsp of Garam Masala
1 1/2 Tsp of Coriander Powder
1 Tsp of Chaat Masala(optional,but enhances the flavour)
1/2 Tsp of Dried Mint
1/2 Large Lemon Juice
12-14 Mint Leaves Chopped
3 Stems with Leaves of Coriander Chopped
1/2 Tsp of Salt or to taste (Sea Salt)
Soak the black chick peas/kala chana overnight in warm water. Boil the next morning until tender but not mushy. Similarly, boil potatoes until the knife runs through the centre easily. Drain all the excess water and let the peas and potatoes come to room temperature. You can prepare the dish right away or later. The peas and potatoes can be stored in the refrigerator for 3 days easily.
This recipe needs bit of chopping, don’t worry, it is not that hard! Chop boiled potatoes, tomatoes, skinned cucumber into small yet similar size pieces. Chop green chillies very finely. You can de-seed it but I love the heat. Finally, chop coriander and mint leaves together. Set everything aside. Now cut a pomegranate and use one half for the recipe. The easiest way to take out the seeds is by firmly tapping a rolling pin on the outer shell. Don’t squeeze the fruit as we need the flesh not pulp or juice.
All you need to do now is mix. Take a large bowl and add chopped tomato, potatoes, cucumber, green chilli, coriander, mint leaves and dried mint. Add all the powdered spices and chaat masala. Squeeze half of a lemon( one if using small lemon). Mix everything well and let flavours to mingle for half and hour. Add salt 5 minutes before serving and make sure you stir well.
You can also serve immediately by adding salt right away and then combining everything. I hope you liked this recipe, if yes please follow and like and leave your feedbacks as I always love to read them.
Thank you so much for reading!