Brown chana salad is a simple, delicious, nutritious, protein-packed addition to your meal. Give it a try!
- Brown chana (kala chana) (soaked overnight)
- Cucumber, lettuce, tomatoes, carrots (or any combination of vegetables per individual choice)
- Lemon juice (per taste)
- Sea salt or Himalayan pink salt (to taste)
- Black pepper powder (to taste)
- Soak brown chana overnight in enough water.
- Pressure cook the chana with water and salt till well done. I pressure cook for 3 whistles and 9 minutes on a low flame. Remove the excess water. Keep aside until the chana cools down.
- Mix chopped vegetables with chana. Add lemon juice, salt and pepper. Mix well and serve.
- This makes for a great lunchbox addition for growing kids. I’ve served brown chana salad here with lemon rice noodles/sevai for lunch. Snack box was boondi (store-bought) with date bars.
Sweet (chana, carrots), sour (lemon juice, tomatoes), salty (salt), bitter (lettuce), pungent (black pepper), astringent (lettuce).
Brown chana or black chana/kala chana as it is also called is great for all doshas. Vatas should be careful to soak and cook the legume really well to prevent any sort of flatulence or digestion issues. Unlike garbanzo beans/chickpeas, this legume is not mucus producing, is easier on the digestion, is not pitta aggravating, is high protein and high fiber and is a metabolism booster, great for weight management. Cucumber is cooling and pitta pacifying. Raw vegetables and greens in excess are vata aggravating, so use discretion as necessary.
Brown chana is sattvic – nourishing and calming to the body and mind.