Healthy Snack for Diabetics ~ Chickpea Salad or Sundal!

I know I had promised to come up with menu and diet details for Diabetes. So first in the series is going to be a simple one that's quite common in at least the South Indian homes. I remember my Amma making this so often when her father was with us for a while. The evenings used to be some salad or the other for sure. Then Dad insisted she makes some evening snack and some legume used to find its way to evening snack.

When we talk about a Diabetic diet, there are many factors that we got to consider. First being, they should eat small measures about 4 - 5 times a day, ensuring they keep their sugar levels on control. This means they cannot stuff themselves with heavy meal in one serving. So, they will have to split accordingly and at the same time ensure they don't stay hungry.

This simple and quick Indian salad ensures we address the protein requirement and also mental satisfaction.

Ingredients

1 cup Chickpea
1 big Onions
Handful Coriander Leaves
Handful Curry Leaves
2 long Green Chillies

For Seasoning

1/2 tsp Cooking Oil
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
Salt to taste

Instructions

Wash and soak Chickpea for at least 6 hours or over night. Wash and pressure cook till tender.
Then, take a kadai and add cooking oil. Once its hot, add mustard seeds and urad dal.
Add the curry leaves and chopped onions along the chopped green chillies and saute well.
Once the onions turn pink, add the cooked chickpea and salt. Simmer for 5 mins for the salt to absorb.
Finally, garnish with coriander leaves.
I normally pressure cook the chickpea with little salt, so adjust it while sauteing. The onions are not browned, but are left pink so that they still maintain the crunchiness.

Serving Tips

If you are serving this to others, you can even garnish fresh grated coconut, especially the kids will love it. But, diabetics can avoid this garnish as its not advisable to consume coconut.

Recipe

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Chickpea Salad or Sundal

Author Srivalli

Ingredients

• 1 cup Chickpea
• 1 big Onions
• Handful Coriander Leaves
• Handful Curry Leaves
• 2 long Green Chillies

For Seasoning

• 1/2 tsp Cooking Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Urad Dal
• Salt to taste

Instructions

• Wash and soak Chickpea for at least 6 hours or over night. Wash and pressure cook till tender.
• Then, take a kadai and add cooking oil. Once its hot, add mustard seeds and urad dal.
• Add the curry leaves and chopped onions along the chopped green chillies and saute well.
• Once the onions turn pink, add the cooked chickpea and salt. Simmer for 5 mins for the salt to absorb.
• Finally, garnish with coriander leaves.
• I normally pressure cook the chickpea with little salt, so adjust it while sauteing. The onions are not browned, but are left pink so that they still maintain the crunchiness.

Notes

Serving Tips

If you are serving this to others, you can even garnish fresh grated coconut, especially the kids will love it. But, diabetics can avoid this garnish as its not advisable to consume coconut.

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