Noezam24's Blog

October 21, 2009

Scallions with bell pepper and split chick peas

Dinner last night consisted of Scallions with green bell pepper and split chick peas with veggie soup and indian bread/parathas.Scallions/green onions are  known as pyaz ki patti in Indian.Scallions are quite nutritious and provide us with vitamins A,B and C.It can be consumed raw as in salads or otherwise.Usually, scallions are cooked combined with other food such prawns,green bell pepper and split chick peas.Chick peas are a rich source of fibre and proteins.It also provides a good source of manganese and copper.More about the health benefits of chick peas can be found here http://www.healthymuslim.com/articles/yatbg-chickpeas.cfm.

Green bell pepper/capsicum is known as shimla mirch in indian.It is largely eaten combined with chicken or minced meat or scallions or cabbage.The health benefits of green bell pepper are also numerous as can be read here http://www.everynutrient.com/healthbenefitsofbellpeppers.html.

Ingredients

4/5 bunches scallion

Oil – 3 tsp

Ginger- garlic paste – 1/2 tsp

Salt to taste

Red pepper – 1/2 tsp

Turmeric – 1/4 tsp

Split chick peas/chane ki daal – 3 fistful

Green bell pepper – 1 whole

Method

1.Wash the split chickpeas in cold running water until the water comes clear.Add water and let it boil until it becomes tender.You can check this by pressing the chickpeas between your fingers.If it gets crushed easily, its done.

2.Soak the scallions in water for 20 mins or so.This would help any impurities or sand particles lodged in the roots to settle down.Wash well with water and chop coarsely.

3.Heat oil and add ginger garlic paste.Saute the paste till it turns golden brown and gives an aroma.

4.Add the scallions as well as salt,red pepper and turmeric.

5.You can also add a little water, about 1/4 cup to make it cook faster.

6.After about 15 minutes when the scallions start changing color, add the boiled chickpeas.

7.In about 10 mins, add the bell pepper which has been chopped already  in medium sized chunks.

8.Cook for 5 mins on high until the bell pepper become tender but not mushy.

Serve with warm indian bread/parathas.

Note : You can also substitute bell pepper with potatoes or shrimps.

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