This Kala Chana Mint Raita recipe is a good choice during summer. This vegetarian dish is simple, hearty, and delicious. Curd made dish are rich in probiotics and nutrients, and also it offers numerous health benefits, including improved digestion, boosted immunity, and potential benefits for bone and heart health. Raita is a good source of vitamins and minerals, such as calcium, vitamin B12, and vitamin D, which are important for immune function. Kala Chana, or black chickpeas, are a type of chickpea. It’s full of protein and fiber. In Indian home cooking, kala chana is widely used. Vegetarian dishes made of black chickpeas are always delicious and act as a summer coolant. This is a super tasty dish that can be eaten at any time of the day. It needs only a few essential ingredients and takes very little time. So let’s not waste time and start the recipe.
Ingredients
- Boiled chana – 1 cup
- Few mint leaves – finely chopped
- Curd – 1 cup
- Roasted Cumin powder – ½ tsp
- Himalayan Pink Salt – ½ tsp
- Green chili finely chopped
- 1/4 Black pepper
- Coriander leaves – finely chopped
- 1/4 Mustard seeds
- 1/2 Cumin seeds
- A pinch of Asafoetida
Method
Heat oil in a pan, add mustard seeds. Once the seeds start spluttering, add asafoetida. Add chana and stir fry…Once done, take it out on a plate and let it cool down. In the meantime, we take a mixing bowl and whisk the curd. Combine curd, stir fry chana, green chilli, roasted cumin powder, black pepper, coriander leaves, mint leaves, chilli flakes, salt, and mix well. Keep the bowl in the refrigerator and take it out to serve the chilled Chana pudina raita
along with biryani, stuffed paratha, or pulav, etc
MACROS FOR CHANA PUDINA RAITA (100 GM)
PROTEIN 4.4 gm FATS 2.1 gm CARBS gm 13.8 gm FIBRE 5.9
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