Recipe Cooked, Photographed and Written by Praveena
PrepTime:2 mins CookTime:7-8 mins Cuisine:Indian
This, Chana tadka / Seasoned chickpeas is a South Indian Origin snack/starter which is very easy to make, quick and of course very economical too. Above all its extremely healthy with the protein and fiber rich Garbanzo Beans/ Chana as the main ingredient.
Whenever I make this my kids would definitely go for another serving. They do love this very much mainly its very to no spice feature. For a family picnic/ kids lunch box I prefer this, ya only when I have boiled the chickpeas previous day. I can be pretty sure my kids would empty their lunches. Apart from all this, its a compulsory and auspicious dish made during any South Indian festivals.
This is a Vegan, Gluten free, Protein Rich, Low Fat and Fiber food. Hence, it can satisfy many people in any party/gathering.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Starter/Snack recipes collection here⇒ Starters / Snacks
My Salad recipes collection here⇒ Salads & Soups
Related Posts with CHICK PEAS⇒
- Chana-Aloo Chat / Chickpeas-Potato Salad
- Chana / Chickpea Sprouts & Basil Sandwich
- Chinthapandu Pulihora / Tamarind Rice
- Garbanzo Beans/ Yellow Chickpeas/ Senagalu– 3 cups (boiled)
- Cooking Oil – 1½ tablespoons
- Salt – as per taste
- Red Chilli powder/Paprika – ½ teaspoon
- Desiccated/Fresh grated Coconut – 1 tablespoon
- Dry Red Chillies – 3
- Curry Leaves/ Karivepaku – 4 to 5
- Fresh Coriander – 3 to 4 twigs
- Lemon/Lime – 3 slices
Ingredients for Tempering:
- Jeera / Cumin Seeds – ½ teaspoon
- Mustard Seeds / Aavalu – ½ teaspoon
- Urad dal / Minapappu / Split Black gram – ¾ teaspoon
- Chana dal / Senagapappu / Split Yellow Gram – ¾ teaspoon
- Sesame Seeds/ Til/ Nuvvulu – ½ teaspoon
- Turmeric Powder/ Pasupu/ Haldi – ¼ teaspoon
- Curry Leaves/ Karivepaku
- Desiccated Coconut
Step wise pics Procedure for Chana tadka / seasoned chickpeas:
- Wash the coriander and finely chop it. Put aside.
- Put a frying pan on stove top under medium flame, add the oil and heat it up.
- Add all the ‘Ingredients for tempering’ and saute them.
- Break each dry red chilli into two and add them to the pan, along with curry leaves.
- Saute them for 2-3 secs and then add all the boiled chickpeas/ chana to the pan.
- Just give a stir and add the required salt.
- Toss/Mix everything and leave the pan open, for about 2-3 mins.
- Then, add the desiccated/fresh grated coconut and red chilli powder.
- Gently mix up everything such that the grated coconut and chillis powder are coated thoroughly throughout all the chickpeas.
- After 30 sec to 1 min, switch the flame off.
- Garnish with chopped coriander and lemon slice. Serve. Done!!
- To make Boiled Chickpeas at Home: Take the dry chickpeas, soak them in a bowl having double the quantity of fresh water. Leave it on kitchen platform for upto 7-8hrs. Transfer the same (along with the water) into a pressure cooker and cook it for up to 5-6 whistles.
- You can use any other variety of chickpeas, for the same recipe.
- If you do not have few of the ‘Ingredients for tempering’, don’t bother just go with what you have.
- Adjust the salt & spice as per your taste.
- You can even add finely chopped green chillies for added spice.
- This, Chana tadka / Seasoned chickpeas can be fresh only up to a day.
- The taste of this, Chana tadka / Seasoned chickpeas starter is very very mild in spice and so is yummy.
- If you squeeze in some lemon on top, the taste would be a mix of sour, sweet and spice.
- And its more of chewy obviously because of the chickpeas.
- My kids have at least one serving, whenever I made this.
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