healthy food. recipes. reviews.
Chana or chickpeas or even black garbanzo are a popular source of protein in a vegetarian diet. They can be used in a zillion different ways to cook up some of the most delicious and savory dishes. This is one of my favorite ways of enjoying them…. of course how could you go wrong pairing with mangoes? 🙂
Khatta Meetha Chana
Soak the chickpeas in warm water for about 3-4 hours. It would be ideal to soak them overnight, but warm water does the trick.
I cook them in a pressure cooker with a little of salt and 2 cups of water. If you don’t have a pressure coker, you can boil them too. It’ll take about 20 mins on medium heat in a pressure cooker, and almost twice otherwise.
In a frying pain, heat the oil on medium heat. When it’s hot, add the mustard seeds and let them sputter a little. When the sputtering gets rapid, add the chili, ginger and onions.
Saute this until the onions are translucent and add turmeric. Saute for couple more minutes.
Now add the mango cubes and toss it all together. Let the mangoes enjoy the hear for couple minutes.
Add the cooked chickpeas and salt to taste. Give it a toss and let it sit on the heat for just a little bit… we want to make sure everything is well introduced to each other and enjoying each other’s company.
Just before serving, top it with a dash of lime and enjoy.
I like this as it is, just like a salad, but you can enjoy it with bread, rotis, rice, or as a side dish.