As other pulses, chickpeas are loaded with protein
and they are rich sources of dietary fibre. They are good for diabetics to add
in their daily diet as they have low glycaemic index.
Ingredients:
Black chickpeas – 1 cup, soaked over night
Grated coconut – 2 spoons
Tamarind – 1 spoon
Garlic – 10 cloves
Red chillis -3
Coriander seeds – 1 spoon
Oil – 2 spoons
Mustard seeds – ½ spoon
Curry leaves – a strand
Salt to taste
Method:
Wash and soak chickpeas for 6-8 hours or overnight.
Pressure cook till soft. 3 whistles should be enough. Fry coriander and chillis
with little oil until color of coriander changes to brown and you get a nice
aroma. Do it in medium flame. Grind coconut, 3 spoons of cooked chickpeas, tamarind
and fried spices to a smooth paste. Transfer this paste to a vessel. Add
required amount of water (about 3 cups) or adjust the consistency as per your
taste. Too thick saaru won’t taste great. It should be of watery consistency.
Add salt to taste, mix and boil.
Tempering:
In
a pan, heat oil. Add mustard seeds and peeled garlic cloves. Fry them tossing. It
is done, when mustards start spluttering and garlic browns. Switch off the
stove & add this to the saaru. Serve hot saaru with rice and salads or
vegetable stir-fries.
Very healthy Saaru��
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