Chana Beans or Chickpea Or Garbanzos are brown, green or yellow, in color, vibrant and is an antioxidant, in other words a Superfood, which contains 70 mg of Choline, in 1 cup of Chana,( legume, in Indian) or Chickpeas. Choline is a chemical that keeps the cell membrane intact, thus help brain function, and this is great for mentally challenged individuals, since they don’t have enough Choline production.
Other Benefits of Chickpeas:
- Ample Potassium, thus great for heart health, since too much sodium is a no no, potassium is necessary for heart function, it regulates blood pressure and 1/3 potassium in 1 cup of Chana, is good news for Diabetes afflicted folks, a heathy diet of Garbanzo curry works perfectly
- Selenium & Beta Carotene, Great for keeping Toxins regulated in the cells, non-cancer causing, food, antioxidant removing the free radicals.
- Magnesium, in Chickpeas is wonderful remedy for cramps, such as joint, bone or stomach cramps,
- Calcium, promotes great bone health.
- 5 MG of Iron in the Chickpea, is helpful to patients diagnosed with Anemia.
- My favorite, it is loaded with Fiber. Helps and promotes bowl movement and prevents weight gain.
Now comes the best part, how to make some delish curry.
Ingredients:
- Soak 2 cups of Chickpeas overnight and get them soft( brown)
- 1 table spoon of vegetable oil
- 1 half onions slices, prefer Red
- 4 cloves of fresh garlic crushed & pressed
- 2 jalapenos thinly sliced, for extra heat use red Thai Chili peppers
- 1 table spoon of salt, mostly for curry but a pinch for yogurt.
- 1 teaspoon of cayenne pepper ( for yogurt)
- 1 teaspoon of black mustard seeds
- 2 teaspoon of cumin.( 1 for curry) the other teaspoon for yogurt
- 1 bunch of cilantro
- 2 red potatoes diced in small pieces( if you prefer, not needed)
- 4 bay leaves, or Chili leaves
- 1 half of lemon/ for tangy taste if desired
- 2 table spoons of Garam masala( or Turmeric and premade masala from any East Indian store.( If you live in Bay Area, lots of stores in Sunnyvale & Fremont)
- 1 16 Oz Plain Yogurt
- 1 cucumber peeled and blended into shreds.
Cooking Instructions:
Preparation B/4 Cooking:
- Rinse Garbanzo beans properly and set them aside
- Add garlic, half of onion, Chili, half cilantro to blender and blend it into paste, set aside
- Fetch garam Masala( premixed with turmeric) add to paste( prepared Earlier) mix well and set aside
Cook:
Step One:
Heat up vegetable oil, once hot add Bay leaves, mustard seeds, cumin and rest of the sliced onions and brown it . Second step, add the curry paste and cook for 5 minutes until dry and slightly brown. Add the washed potatoes, Chickpeas, salt and cook, stirring occasionally, once brown and a bit dry add 1 cup of water cover and let it cook on low heat , squeeze in lemon juice from lemon, cook another few minutes , once soft add the rest of the cilantro.
Step Two:
Use 1 cup of plain yogurt, add browned crushed cumin seeds , blended cucumber , salt and cayenne prepper. Mix well serve, better if chilled first.
Serve:
Serve in salad bowls with bag of spinach( preferred) or lettuce , cucumbers and prepared chilled yogurt. Add more salt and pepper for taste, if desired.
Let me know, if you like it.
BLOGGERJEE dated April 26th 2021