Hummus, an ancient Arabic appetizer, took the western world by storm a few decades ago and is also available in stores across India. Traditional hummus is nothing but the creamy blend of chickpeas & sesame seeds. Now there are different flavors of hummus available in the market to satisfy the ever growing demands of consumers across the world. Nevertheless, it is hard to find the hummus with local flavors, and I have tried spicy hummus with the burst of flavors that suit our palates.
It is challenging for every mother to meet the dietary requirements of highly active & energetic teens today. She needs to serve them 4 meals a day that satiates their hunger, nourish them adequately, and most importantly please their palate. Since it is almost near to impossible to prepare healthy hearty delicious meals four times a day, it is a good idea to prepare a dish that can be reused for the next meal. Now I have prepared yellow peas ragda (curry), served delicious cornflakes chaat as an evening snack, and serve the same ragda with chappathi or poori for dinner.
Channa kulambu prepared using small black chickpeas was one of the few curries I liked to relish during my childhood days. In those days my mother never used large white chickpeas, perhaps it was available only in specific places. Nowadays I switch to large white chickpeas for their soft, melt-in-mouth texture and prepare even more delicious channa kulambu. I like to prepare chettinad style aromatic channa kulambu using white chickpeas, drumstick pods & eggplants (brinjal) to savour the beautiful aroma of drumsticks & the delicious flavor of channa.