Today's recipe is
extremely easy and a very refreshing salad. It also turns out to be a yummy
lunch option (I had this for lunch today) Easy to put together and good on your
stomach, it is great to take a break from heavy food. I'm sure we all love
chickpeas (black or white) and we often make delicious chickpeas curry to go
with puttu (steamed rice flour) or a tasty, spicy chole to go with batura
and poori. But this dish is different from what we normally cook. Today I
decided to make a refreshing salad with chickpeas and potato.
Remember I told you
that both Reju and I are trying to be careful with food? It definitely has
worked for Reju because he has been very consistent with his exercise too.
Unfortunately for me I haven't been consistent with my exercise regime at all
and hence have put on oodles of weight :( :( And I think things are getting out
of hand and so I thought I would resort to a healthy salad for sometime.
(without the creamy rich dressing, of course) Since I felt I have abused my
stomach enough, I thought I would resort to a lighter salad and what follows is
how I put it together.
Ingredients
Chickpeas (Kabuli
Chana) - 1 cup
Tomato (finely
chopped) - 1 (big)
Big Onion (finely
chopped) - 2
Green chillies (finely
chopped) - 1 (adjust as per spice tolerance)
Potato (cut into small
cubes) - 1 (small)
Coriander leaves
For the Dressing
Chaat Masala - 2 to 2
1/2 tsp
Salt - to taste
Lemon juice - 1 tbsp
Method
Soak the chickpeas
overnight and cook in the pressure cooker till done. Keep aside. Parboil the
potatoes and keep aside.
Take a serving dish
and add the cooked potatoes and chickpeas into it. Throw in the rest of the
ingredients and toss till everything is combined well. Check for salt.
Notes:
1. You can parboil the
potatoes with a pinch of salt.
2. Add more lemon
juice if you like it nice and tangy.
3. You can avoid the potato
if you want to, the chickpeas with the lemon juice dressing is tasty too.
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