Ingredients:
- 1 cup boiled kala chana (black chickpeas)
- ½ steamed beetroot, diced
- 5-6 roasted peanuts
- 1 tsp oil
- ½ tsp jeera seeds (cumin)
- 1-2 dried red chilies
- 1 tsp sesame seeds
- ½ tsp black pepper
- Juice of 1 lemon
- Salt as per taste (approx. 1 tsp)
- Fresh coriander leaves for garnish
Method:
- Heat oil in a pan on medium flame.
- Add jeera seeds and let them crackle for a few seconds to release their aroma.
- Toss in the dried red chilies and sesame seeds and sauté until the seeds start to turn light brown.
- Add the roasted peanuts and sauté for an additional minute to enhance their crunch.
- Add the diced steamed beetroot and boiled kala chana to the pan, ensuring they are well mixed with the spices and tempering.
- Stir-fry the ingredients for 3-4 minutes, ensuring they are evenly coated and heated through.
- Season the mixture with salt and freshly ground black pepper. Adjust the seasoning as per taste.
- Remove the pan from heat, then squeeze fresh lemon juice over the mixture and toss lightly.
- Garnish with freshly chopped coriander leaves for a burst of colour and freshness.
- Serve warm as a healthy snack, side dish, or light meal.
