BLACK SALT

[Guest guest]

I've tried black salt at the local Hare Krsna Temple. I also noticed it was in

some savory snacks at the international grocery. For instance, they put black

salt in fried green pea snack.

 

Seems like it would take a long time for something like garbanzo beans to

cook. In some places they always have a fire going to warm the house. That

would make it easy to keep beans cooking.

 

They like to grind up raw/dry grabanzo/chickpeas for use as flour. That makes

it easier to cook.

 

ys

 

C dasa

 

 

Guru Khalsa <greatyoga wrote:

Sorry Pat,

 

Here is the amount.

1 lb. (about 2 1/2 cups) whole black chana

2 quarts water

It is best to soak them overnight and then change the water and put 2 inches

of water over the beans and cook for at least 2 hours until they are tender.

They are much healthier than regular garbanzos but they are also more

expensive.

 

Black salt is actually grayish black. It is definitely salty and has lots of

minerals therefore it's color. It is very healthy. I t has an especiially

large amount of sulphur so it smells somewhat like eggs. you don't use a lot.

this is not a cheap recipe to make. It is traditionally made as a kind of

rememberance at wedding, anniversaries and funeral services in India. A little

will give one lots of energy. It is not like a traditional dhal. It can be

served right in one's hand and is a little more oily than popcorn.

 

 

GB

 

 

 

Re: BLACK Garbanzo Beans

 

I've neveer had black garbanzo beans! I shall look for them. Btw, how much of

the beans in

this recipe - the ingredient is kinda missing from the list ;-) And what's black

salt like? See

how much I have to learn all the time!

 

Thanks for the recipes!

 

 

 

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