1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
In a medium pot, over high heat, add 1⁄2 cup water and dry chickpeas. Bring to a boil and remove from the stove. Cover for 1 hour.
Drain the water and rinse the chickpeas. Add remaining water to the same pot and cook chickpeas on high heat. As soon as it boils, reduce heat to medium-low and cover pot half way; simmer for 45 minutes or until done.
Remove from heat and drain all water. Let the chickpeas cool and use in any recipe calling for chickpeas.
In a medium pot, over medium high heat, add water and moong. Bring moong and water to a rolling boil and immediately reduce the heat to the lowest setting.
Cover half way and let it cook for 20 to 25 minutes or until done.
Remove from heat and drain all water. Let the moong cool and use in any recipe calling for moong.
In a mixing bowl, add moong, chickpeas, onions, tomatoes and homemade chaat masala; toss together to make bhel salad.
In a medium non-stick skillet, over medium-low heat, evenly spray cooking oil for 2 seconds. Add curry leaves, turmeric and rice puffs and roast for 3 to 5 minutes till crisp. Sprinkle black pepper and set aside to cool.
This is a great appetizer and you can use a variety of beans and vegetables.
4 servings
152g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content