Chickpeas and Amla Usli/Salad
If your chickpeas is cooked and ready – This is an easy, quick salad that you can throw together in about ten minutes. It’s great for a quick lunch, served with crackers or as a accompaniment for rice. Although the basic recipe below is quite tasty. And finally, this little dish makes a lovely snack and a fasting food.
Chickpeas are indeed very good for you, not least because two to three tablespoons equate to one portion of the daily recommended five portions of fruit and vegetables. Tinned chickpeas are fine, but fresh boiled ones are slightly higher in vitamins and mineral. Both are equally good sources of fibre, including soluble fibre which can help to lower cholesterol.
- Yields-2-3 servings
- Preparation time-20-25 minutes (includes the boiling of chickepeas)
- Soaking time-overnight
- Cooking time- 10 minutes
- Chick peas(chane)-1cup
- Mustard seeds-1tsp
- Asafoetida- a generous pinch
- Curry leaves-1-2sprigs
- Chopped green chillies-2-3
- Grated amla/indian gooseberry- 2
- Salt- to taste
- Chopped cilantro
- Grated coconut
- Soak black chane overnight and pressure cook them till they are soft.
- Heat oil and add mustard seeds.
- When they start popping, add curry leaves, green chilies, asafoetida, grated amla and saute for a minutes/two
- Now add cooked chane, salt, and cook for 5-6 minutes.
- Garnish with coconut, fresh cilantro mix well and serve.
- Dry chickpeas can also be replaced with the tinned chickpeas- just that it has to rinsed and washed thoroughly before using.
- The amla/gooseberry makes the salad/usli bit tangy so if you don’t like the tanginess feel free to reduce the quantity of Amla/gooseberry