Last weekend I put a simple image on instagram and asked people to guess what the object in the picture was, (by the way, shameless plug but if you are not following us on insta, do it now! It’s fun) and I was shocked at the answers I got. Then it struck me, chana seeds are a huge part of Indian cuisine but are not so popular elsewhere, I decided to share some wisdom about them with you all. Chana seeds are the country cousin of chickpeas, much higher in protein and roughage they are a healthy source of protein.
I am sharing this simple recipe with you & I admit it needs a bit of planning but the result is awesome healthy dish. I have combined the mixed gram salad with a lovely creamy dory battered in gram flour topped with a yummy apricot chutney.
What you’ll need for 2 servings
120g mixed Chana seeds – soak overnight and boil till soft (about an hour)
Spring Onion – finely slice
Tomato – chop
1/3 cup Besan (Chana flour)
Spices – 1/2tsp roasted and ground cumin, a pinch of paparika and 1/3 tsp dried ground mango
Apricot – slice
Salt & Sugar
Mix together the boiled chana with spring onions and tomato, season with salt and keep aside (this is a great side for a variety of dishes)
Mix the the spices and besan with a pinch of salt, add egg and mix well. The batter should be of think pouring consistency, add little water to achieve that if its still too thick. Remember to add very little water at a time.
Thaw and cut the fish in thick slices, then gently cover it with the batter.
Heat 2 tbsp oil in a thick non-stick pan.
Gently place the fish and cook on each side undisturbed for 4-5min until lightly browned.
While the fish is cooking, heat 1 tsp oil in a small pot add cumin seeds and let it splutter.
Add the apricots and 100ml water. Cover and cook for 10-12min, keep checking and adding small amounts of water if needed.
For plating, place the chana salad on the plate, add fish fillet and finish with the apricot chutney.
Try this dish and let us know your experience!