Morning blues hit hard when undecided about bento, especially when homemade lunches are preferred.
I had sprouted chickpeas and freshly ground mint chutney. Combined both to culminate them into a protein packed lunch.
Normal cooked chickpea will do, but I love to sprout them for extra nutrition.
I soak the beans in warm water, changing water every 12 hours, repeating the process 2-3 times depending on the weather. Takes about 2-3 days in winter. Sprouted beans make a healthy food for our kidneys. Sprouting also helps to remove any anti nutrients.
I ground a fresh bunch of spearmint with a tsp of roasted sesame, roasted green chilly and tamarind(lemon sized)and 1/4 bunch cilantro.
1 cup boiled sprouted chickpea
1.5 cups rice cooked in 2.5 cups water
4 tbsp mint chutney
1/4 cup green pepper julienned
2 tsp cumin
1.5 tsp cinnamon
2 tsp garam masala powder
1 tsp fennel seeds
2 tsp paprika powder
1 tbsp cashewnut halves
2 tbsp oil
Salt to taste
In a skillet, add the oil. Toast the cumin and fennel in warm oil. Roast the cashew. Then saute the green peppers for 2-3 mins until they are semi soft.
Now add the remaining spices and mint chutney. Mix them well with rice and chickpea after adding salt.
Keep the flame low when mixing.
Turn off the gas when rice, spices and chickpea are thoroughly mixed.
Garnish the rice with lemon juice before serving.
Normal cooked chickpea will do, but I love to sprout them for extra nutrition.
I soak the beans in warm water, changing water every 12 hours, repeating the process 2-3 times depending on the weather. Takes about 2-3 days in winter. Sprouted beans make a healthy food for our kidneys. Sprouting also helps to remove any anti nutrients.
I ground a fresh bunch of spearmint with a tsp of roasted sesame, roasted green chilly and tamarind(lemon sized)and 1/4 bunch cilantro.
1 cup boiled sprouted chickpea
1.5 cups rice cooked in 2.5 cups water
4 tbsp mint chutney
1/4 cup green pepper julienned
2 tsp cumin
1.5 tsp cinnamon
2 tsp garam masala powder
1 tsp fennel seeds
2 tsp paprika powder
1 tbsp cashewnut halves
2 tbsp oil
Salt to taste
In a skillet, add the oil. Toast the cumin and fennel in warm oil. Roast the cashew. Then saute the green peppers for 2-3 mins until they are semi soft.
Now add the remaining spices and mint chutney. Mix them well with rice and chickpea after adding salt.
Keep the flame low when mixing.
Turn off the gas when rice, spices and chickpea are thoroughly mixed.
Garnish the rice with lemon juice before serving.
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