KULFA CHANA (HYDERABADI STYLE)

Ingredients

• ½ cup black chickpeas (soaked overnight)

• 60–70 g purslane leaves

• 1 onion (sliced)

• 1 tomato

• 1 green chilli

• ¼ tsp turmeric

• ¼ tsp garam masala

• 1 tsp oil

• Salt

Method

• Pressure cook chickpeas until soft.

• Sauté onion, chilli, and tomato until soft.

• Add spices and purslane leaves, cook briefly.

• Add chickpeas and simmer for 10 minutes.

Benefits

• High protein and fibre combination

• Supports blood sugar stability

• Enhances satiety

Who Can Eat It

• Vegetarians, diabetics, weight management clients

Ideal For

• Protein-rich plant-based meals

Best Time to Consume

• Lunch