Desi Chana

Desi Chana

Organic Chana-

The organic Chana sprouts much faster and is far superior.In chemically grown Chana,many seeds do not sprout or take longer and become sticky.Here not a seed is lost.By the second day every seed has burst forth.Imagine the energizing effect this food would have on the mind and the body.

Its  healthier to eat these raw as  there are no toxins that necessitate cooking as a better option.Tossing for half a minute with a little oil or ghee or steaming and then adding herbs or spices is also a good option.

Summer

With the stir of dawn, as the sleeping blossoms in our trees start stirring to the surge of Prana, rising with the cocks,crows and waking each flower ; the Terracotta bowl in my kitchen start coming alive.Each little Chana seed starts bursting with the joy of living and overflows in a glory of tiny white sprouts,outside the Koel starts singing in the Mango tree and dislodges a green, unripe Mango.A breath of summer breeze greets me with a shower of Drumstick flowers and a hail of small peppy Amlas.The stems of the Giloy(Guduchi,Amrut) lovingly curl around me as I snip the tender shoots,the Hibiscus and the Rose inverted  bowls of happiness anoint me with dew as I reach up to gather them.Now,with my basket full of Morning,I start filling the breakfast bowl with mother Nature’s gift of abundance.

Winter

A sharp appetizing smoke mingles with the dull,faceless winter fog.Over a brick kiln,Chanas are roasting,giving out a warm appetizing flavor.Sharply cutting the cold.

This crunchy roasted Chana is a healthy life saving snack in winter for rich and poor alike.The street children run after the Handi Chanawallah as he sings out his pied piper call.Fragrant steam curls around him.The hot,boiled Chana filled up in two Terracotta Handis and strung on either sides of a Bamboo on his shoulders,is mouth-watering for all age groups.He has his special Masala which he will mix in his leaf-container with a dash of lemon,coriander leaves and chopped onion.It is a complete meal at anytime.

At home in the Chana chat or sprouts,we add finely cut greens to further enhance nutritional value,pepper and roasted cumin powder,lemon,grated amla ,lemon flowers(autumn,smells and tastes heavenly),nesturtiums,mustard flowers(spring for tanginess and colour).

Optional additions-Rose petals,Drumstick,Hibiscus flowers and leaves,mint ,coriander,Haldi,grated ginger and Haldi,black salt,pomegranate seeds(Fresh or dried),raisins,mixed melon seeds,flax seeds or sesame seeds.

Recipe for a bowl of breakfast sprouts-

1.1   bowl raw sprouted Chana or steamed or tossed in a little fat.

1.2   Can be mixed with sprouted Moong,Matki or methi dana

For seasoning-

1.Add oil or ghee

2. 1 tsp grated fresh ginger

3. 1 tsp ground or finely chopped coriander

4. 1 tbsp drumstick flowers

5  1tbsp mix of chopped greens-mint,drumstick,spinach ,makoy ,Dandelion ,bathua,amaranth leaves etc where available

6.1 tsp fresh grated Amla

7.Few drops lemon(lemon rind optional)

Optional

1.       1 tbsp mix seeds-Flaxseeds,pumpkin,melon seeds,sesame,Chia seeds,mustard seeds,Rajgira,Makhana.

2.       Nuts-1 tsp mixed,chopped or fresh coconut

3.       ½ tsp ground dried/fresh pomegranate seeds

4.       Add black salt or rock salt to taste

5.       Ground jeera,pepper

6.       ½ tsp Haldi powder or grated fresh Haldi.

7.       Grated raw Papaya

8.       1 tbsp chopped Singhata

    Flowers in season

Rose petals,Marigold,Nasturtiums,drumstick,kachnar,gokharna,Jasmine,mustard,Parijat,Hibiscus petals

Herbs

1.Basil-Indian or otherwise

2.Mint

3.Oregano

4.Thyme

5.Parsley

6.Brahmi leaves

7.Gilgoy stem

8.Mustard

9.Rose

10.Sabja,Saffron.