There is nothing more addictive than munching on a handful of fried gram along with some jaggery as you laze around the house. These tiny dals which have an off-white- yellowish hue with a subtle taste and aroma are an integral part of the Indian pantry. Also known as “hurigadale” or “putani”, roasted chana dal is just one of those ingredients in the Indian kitchen that has the quality of quietly disappearing! But fret not as this one is a real healthy snack to indulge in albeit in reasonable quantities.
Health benefits galore
Extremely low in calories, fried gram can be an excellent idea for weight loss. When combined with jaggery it is known to increase your metabolic rate and hence helps you shed those extra kilos. When consumed whole i.e with the outer cover or shell it is extremely rich in protein and fibre and hence keeps you full for a long time. Rich in minerals like calcium, copper and manganese, fried gram is known to have positive effects on cardiovascular health and is good for the strength of teeth and bones. It is also rich in iron content and helps reduce anaemia and weakness.
Known to have positive effects on blood sugar levels, fried gram also aids in digestion and prevents problems like constipation. Another important aspect of fried gram is the fact that it helps boost memory and keeps the mind sharp. It is therefore included in the diet for babies and young children. It is an energy booster and given its rich protein content, it is often labelled as a substitute to meat and unhealthy fats.
Fried gram in your diet
Apart from consuming it as a snack with jaggery and sometimes dried coconut, fried gram is mixed with jaggery syrup and made it into balls or unde. Further, it is used in chutneys and sometimes in curries and sambhar as a thickening agent. Fried gram chutney powder is an easy and effective way to extract the benefits of this magical ingredient. Read on to find out the recipe:
Fried gram chutney powder recipe
- 1 cup fried gram or roasted channa dal
- ¼ cup deskinned peanuts
- ¼ cup curry leaves
- 6-8 Byadgi red chillies (adjust per your taste)
- Small gooseberry size tamarind (adjust per your taste)
- 1/2 tsp asafoetida powder
- 1 tbsp jaggery
- Salt to taste
- Dry the curry leaves well; you can roast them on a pan till fully dry
- Dry roast the fried gram and peanuts and allow to cool
- Roast the red chillies and asafoetida together
- Roast the tamarind till it is devoid of moisture
- Transfer the roasted ingredients to a blender. Add salt, jaggery and grind to a fine powder
- Store in an air tight container