Tuesday, 5 February 2013

"Chane Saaru" or Seasoned Dark Chickpeas Stock Soup

Chickpeas are the most widely consumed legume in the world. Extremely high in protein, chickpeas are ideal for vegetarian and vegan diets. They are wonderfully versatile, very tasty and filling and an inexpensive source of nutritional benefits for overall health and protection from disease.
The nutritional value in canned chickpeas is very poor compared with traditionally cooked chickpeas.
Hence try cooking chickpeas at home, soak them in water for 4-5 hrs or overnight and then boil them in a cooker with twice the amount of water.
The stock of the chickpeas too is very nutritious and can be used while making curry or the plain stock can be used to make the tradtional "Saaru" or seasoned soup.

Serves 2
Dark Chickpeas - about 200 gms
Oil - 1 tsp
Mustard seeds - 1 tsp
Dry red chilly - 2 - cut into bits
Asafoetida/Hing - 1/2 tsp
Curry leaves - 5
Salt to taste

Soak the chickpeas overnight in water, and boil it in a cooker with twice the amount of water for about 20-25 minutes.

Transfer the stock got after boiling chickpeas, into a vessel, keep it on low to medium heat and bring to boil.
The drained chickpeas can be used to make various dishes like "salad", "Dark Chickpeas Stir fry""Punjabi Chole" or "Chickpeas and bread fruit curry".
Add salt to this broth/stock as per taste.
Meanwhile, on the other stove, keep a seasoning pan, keep on low heat, add mustard seeds and hing and allow to crackle, then add the dry red chilly bits and curry leaves and fry for a few seconds, now pout over boiling chickpeas broth.
Serve hot with rice or simply have like a soup..!!

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