Kala Chana Water
Kala Chana Water is a protein-rich and nutrient-dense liquid extracted from pressure-cooked black chickpeas. It is often consumed as a detox drink or used as a base for soups and curries. Kala Chana is an excellent source of protein, dietary fiber, and minerals like iron and magnesium. The water obtained from cooking Kala Chana is low in calories and rich in nutrients, making it a great addition to a balanced diet.
Ingredients
0
Instructions
Preparation
**Soaking**: Wash the Kala Chana thoroughly and soak them in water for 6-8 hours or overnight. This helps soften the chickpeas and reduces cooking time.
**Draining**: After soaking, drain the water and rinse the chickpeas again.
Cooking Steps
Pressure Cooking:
- Add the soaked Kala Chana to a pressure cooker.
- Pour 3 cups of water into the cooker.
- Close the lid and pressure cook on high heat for 4-5 whistles. For softer chickpeas, you can cook for 6-7 whistles.
- Once done, turn off the heat and allow the pressure to release naturally.
Separating the Water:
- Open the pressure cooker and strain the cooked Kala Chana using a sieve.
- Reserve the liquid (Kala Chana Water) for consumption or use in recipes.
- The cooked Kala Chana can be used in salads, curries, or eaten as a snack.