This is yet another favourite recipe.A recipe that can be toned down or spiced up to your liking.I usually have a batch stored in my refrigerator for that quick, guilt-free, tasty and healthy snack.Whenever I am on one of those exercising bouts, I really get conscious of what I eat...during these phases, this, ready-in-minutes salad definitely finds room in my fridge ;-)
Recipe for Harbara Chaat
|Harbara, green dry variety||150 gms|
|Fresh Coconut, scraped||25 gms|
|Coriander, finely chopped||1.5 Tbsp|
|Green chillies||2-3 according to your taste|
|Raw mango, grated||30 gms|
|Salt||To taste, ~ 3/4 to 1 tsp|
How to make Harbara Chaat:
1. Soak the harbara, ( Bengal gram, whole) in lukewarm water for about 10 to 12 hours. Drain the water and keep it in a warm place to sprout. Save the water for boiling the gram later.
2.Pressure cook the harbara, (हरभरा) along with water and 1/2 tsp salt. They should be completely cooked yet retain their shape (I pressure cook for about 3 whistles). Drain the water and keep aside to cool.
3.Peel and grate the raw mango. You could replace raw mango with fresh lemon juice as well.
4.Peel and finely chop the onion with the green chillies.
5.In a bowl, mix the chopped onion and chillies along with the coconut, raw mango and coriander. Add salt (~ 1/4 tsp)
6.Add the cooked harbara to the mixture. Adjust the salt if required. It is ready to be served.
This can suffice as dinner for two with a hot or cold soup or serves four as an accompaniment. It also is a good starter recipe when served in small canapes.
It is a protein rich, high fibre recipe.
This recipe gives ~ 630 calories.