I’ve been reading about how to consume neem leaves lately and a recent post by a friend about roasted Neem got me thinking on the lines of the ‘Crackling Spinach’ we all love so much and adapt it by using neem instead of spinach.
Yes it was bitter, but boy was it crunchy and packed a flavourful punch. I was surprised at how easily it was accepted by the kids too.
Here’s to more flavour while building our immunity with this medicinal plant!
•Kashmiri mirch powder
•Ghee to roast
•Heat a little ghee
•Add the sesame seeds and roast for a few seconds
•Add the neem leaves and roast until crisp
•Add a pinch of hing, mirch powder, salt and sugar all to taste
Store in an airtight container and consume at the earliest.
Traditionally, kaala channa is consumed during festive season with halwa and pooris, we quite enjoyed these today as a side with our lunch.
My dear friend Revati, a phenomenal cook and my go to sounding board for anything food related helped me out with this one. She is a food blogger who really knows her food! Do check her out on Instagram or WordPress.
Ingredients: • Kaala channa • Ginger & green chilli garlic paste • Amchur powder (dry mango) • Whole jeera • Jeera powder • Hing powder • Dhaniya powder • Rock salt • Fresh coriander for garish
Method: • Temper whole jeera in ghee or oil • Add the ginger garlic green chilli paste • Sauté a bit • Add hing • Add the cooked black channa • Add Amchur, black salt, jeera powder and dhaniya powder • Rock salt • Add a tiny amount of water (if the channa is freshly boiled, then take the water from the boiled channa itself) • Sauté until the water dries out • Garnish with coriander
Notes: it’s okay to go a litte heavy handed on the dry masala powders, gives it that lovely grainy texture and packs in a punch!