Dry Chana is my daughter’s favourite snack, it is not only filling but also is super rich in vitamins, minerals, and fibre. Chickpeas contain iron and zinc, excellent minerals to fulfil growing kid’s needs. Regular consumption of chickpea promotes brain development and prevents anaemia. In addition to it, a bowl full of chickpea maintains gut health and promotes physiological functions due to the presence of folate in it. The best part of chickpea is a versatile food and can be added into a child’s diet to promote immunity.
Dry Chana – Tasty Kid’s Snacks Idea
Ingredients to Prepare Dry Chana
- Chickpea -1 cup
- Dry Mango Powder – 1/4 spoon
- Cumin Powder – 1 spoon
- Curry Leaves – 4-5 leaves
- Chilli Powder – 1 spoon
- Turmeric Powder – 1/4 teaspoons
- Mustard seeds – 1 spoon
- Garlic Pods – 4-5
- Curry Leaves – 6 nos
- Gingelly Oil – 1 tablespoon
- Asafoetida – 1 pinch
- Salt – To taste
Method to Prepare Dry Chana
- Wash the chickpea and soak it overnight or for 8 hours. Add needful salt to it while soaking chickpea.
- Pressure cook the chickpea in the soaked water for 4- 5 whistle or until the chickpea turns mushy.
- Drain out the excess water, make sure the chickpea does not hold any water.
- Take a pan, add gingelly oil, and add mustard seeds once the oil is hot. Allow it to splutter, add garlic pods, let it get cooked well for 1-2 minutes. The garlic should turn golden brown.
- Add the curry leaves and dry masala i.e. dry mango powder, chilli powder, turmeric powder and asafoetida. Give it a quick mix and add boiled chickpea to this dry masala and cook well for 5-7 minutes in low flame. While switching off the flame add cumin powder.
Tips
- For better results, soak chickpea overnight.
- Make sure the chickpeas are boiled well, half-cooked chickpea can upset the tummy.
- You can temper the chickpeas using ghee as well.
- while preparing the dry masala, if needed add 1-2 spoon of water so that masala’s does not burn out.
