CHANA SUNDAL/ CHICKPEA STIR FRY

Chana sundal is a delicious and nutritious snack made using chickpeas. It is slightly tempered with masalas, onions and mustard seeds and is a perfect snack you can turn to on a busy day. If the chickpeas are boiled and ready, then it needs just about 10 minutes to assemble this stir fry.

BLACK EYED BEAN BALLS / LOBIA KE KOFTE

This is a new recipe from my mother. Black eyed beans are rich source of proteins and very healthy. Even though we have deep fried it in oil, you can shallow or stir fry.

Ingredients

1 cup Black eyed beans (lobia/ karamani)

3 tbsp all purpose flour (maida)

1 tsp red chilli powder

1 tsp cumin powder

A pinch of asafoetida

½ tsp garam masala

1/3 tsp salt

2 to 3 tbsp chopped coriander leaves

Oil for frying

Method

Wash and soak the black eyed beans for at least 8 hours in about 3 cups of water. Transfer the beans with the water to a pressure cooker, add ¼ tsp salt, close the lid and cook for 10 minutes or 2 whistles. Once done, allow it to cool, remove the excess water and grind it to a fine paste. Take the paste in a bowl; add maida, red chilli powder, garam masala, cumin powder, asafoetida, salt and coriander leaves and mix well. Heat oil in a pan, and when oil is hot enough; take small balls from the mixture and deep fry till golden brown. Drain off the excess oil and serve hot. It can be served as an evening snack with tea or as a side dish with rice and curry.

SOYA BEAN GRAVY

This is yet another tasty gravy recipe from my mother. Soya bean is a healthy pulse and this recipe of soya bean gravy brings out its wonderful taste. Soya bean gravy is one of the most commonly made veg gravies at home as it is very delicious. Do try this easy and quick gravy at home and serve hot with roti or chapathi.

Ingredients

1 cup Soya beans

3 tomatoes pureed

1 small onion chopped

2 tbsp oil

1 tbsp butter

1 cardamom

1 cinnamon

¾ tsp garlic paste

¾ tsp ginger paste

1 tsp red chilli powder

¾ tsp salt

3 tbsp coriander leaves

Method

Wash and soak the soya beans in water for at least 8 hours. Then take a pressure cooker, add the soya beans along with water and ½ tsp salt and pressure cook for 6 to 7 whistles or 10 minutes. Transfer the soya beans to a bowl and set aside. Then heat oil in the same cooker, add butter and oil. Once it melts, add cardamom, cinnamon and onions. Sauté for a minute, then add garlic and ginger paste, red chilli powder, salt and mix well. Then add tomato puree and cook till oil separates. Finally add coriander leaves, soya beans and 1 cup water. Mix well, close the lid and pressure cook for 3 whistles. Serve hot with roti, chapathi or naan.