A - Z Indian Street Food ~ H for Hare Chane Ki Chaat / Fresh Garbanzo Beans Salad

Today's recipe is a quick, simple and nutritious chaat. Green garbanzo bean salad is a winter street food in northern parts of India. It can be prepared using soaked and cooked dry green garbanzo beans or a for a quicker version, fresh garbanzo beans like I did. Subtly sweet and tender, fresh beans are a treat to munch on. Here, they are paired with other vegetables and are seasoned with salt, chaat masala and lemon juice for a quick snack.

Ingredients:

1 cup fresh garbanzo beans 

1 small tomato, finely diced

1/4 cup diced cucumber 

1 small onion, finely diced (optional)

1 tbsp. finely mined cilantro

1 small green chili, finely diced

Salt to taste

Chaat masala to taste

Lemon / Lime juice 

Method:

* Cook garbanzo beans adding a tbsp. or two of water in the microwave for one minute and drain.

* Add garbanzo beans, tomato, cucumber, onion, cilantro, green chili, salt and chili powder to a bowl and mix. Squeeze lemon juice over it, mix once more and serve immediately. 

So far, on this series,
A for Aloo Kabli
B for Bajra Vada
C for Chooda Matar
D for Dahi Batata Puri
E for Elaichi - Kesar Lassi
F for Fulwadi
G for Ghugni Chaat
H for Hare Chane Ki Chaat

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

An InLinkz Link-up

Comments

Cabbage with Fresh Garbanzo Beans

Adding protein to veggies while preparing subzis is a common thing in our cooking. Adding various beans and dals like toordal, moongdal, fresh soybeans, green peas will increase the nutrition value besides enhancing the taste factor. Today's recipe has the addition of fresh garbanzo beans to cabbage. Unlike the dried version chana, fresh garbanzo are so sweet and tender that one would love to snack on them instead of adding to some thing else. Ingredients needed: Cabbage, finely chopped - 4 cups Green garbanzo beans (removed from the pods)- 1/4 cup A handful of fresh, grated coconut Finely chopped green chillies - 2 Salt For popu/seasoning - 1 tbsp oil, 1 tsp each of chanadal, uraddal and mustard seeds, A few curry leaves Cooking part: Heat oil in a skillet and add all the seasoning ingredients in that order. When mustard seeds start to pop and the dals start turn to red, add the green chillies and saute for about 30 seconds and add the cabbage to the skillet. Cook the cabbage till it is done with in between stirring. It would have turned tender. To this cabbage, add the coconut, garbanzo beans and salt and mix well. Let it sit for a couple of minutes, mix agian and turn off the stove. Post a Comment