Braised brown chickpeas. Picture: Denisiya Hemraj
In the vibrant tapestry of India's cultural diversity, one finds a rich mosaic of traditions and rituals, each with its unique significance and zeal.
Among the many festivals and observances that adorn the Hindu calendar, the month of Purattasi stands out as a time of profound spirituality and devotion.
Purattasi typically spans from September to October, according to the Tamil calendar. This year it is commemorated from September 17 to October 17.
To maintain the sanctity and spiritual purity of the rituals, certain dietary rules and restrictions are followed. These are believed to uphold a pure way of life, which helps to maintain a spiritual connection with ancestors.
Devotees follow a vegetarian diet and fast to honour Lord Venkateswara. If you have ever found yourself missing the hearty, robust flavours of non-veg food, don't worry, this braised brown chickpeas recipe courtesy of South African food blogger founder Denisiya Hemraj is just what you need.
A great alternative to meat-based proteins, chickpea popularity is growing worldwide. Chickpeas are considered a high-protein, high-fibre legume.
Because they are so satiating, they can even help you lose weight. Chickpeas are filled with essential minerals and are a great source of vitamin B6.
Braised brown chickpeas (Kadle)
Ingredients
1 cup brown chickpeas
Water
½ tsp salt (can be omitted for prayer)
2 tbsp vegetable oil
1 onion, chopped
½ tsp mustard seeds
3 dried chillies
1 sprig of curry leaves
Method
Firstly, place the dried brown chickpeas into a bowl. Rinse the chickpeas and cover with water. Cover the bowl and soak overnight. The next day, chickpeas should be puffed.
On medium heat, add the soaked chickpeas to a pot. Cover with water and add the salt. Mix it and cook chickpeas until soft but not mushy. Add water if necessary while boiling. The boiling process takes about 50 minutes.
Once the chickpeas are soft, remove them from the heat. Strain pot of chickpeas into a colander and set aside.
Heat the vegetable oil in a pot on medium heat. Add the chopped onion, mustard seeds, dried chillies, and curry leaves. Mix well and simmer until onions are lightly browned. Thereafter, add the boiled chickpeas.
Gently mix, combining all the ingredients. Allow it to fry for 10 minutes on medium heat, stirring occasionally so it does not burn. After 10 minutes, turn off the heat. Plate and serve.
Note: Braised brown chickpeas can be served with sweet rice.
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