Sattu Sharbat
Sattu Sharbat
About this Recipe
Sattu (roasted split chickpea flour) is nutty with a hint of sweetness. In north India, during summer, families often start their day with a glass of nutrient-dense sattu sharbat.
The Benefits
Split chickpea sattu is a rich source of digestable plant-based protein, and minerals such as calcium, iron, and magnesium. It also has a low glycemic index and high fiber content.
Ingredients
4 SERVES
- About 1 cup (200 g) of sattu (roasted chana dal flour)
- 4 cups (1 liter) of water, chilled or at room temperature
- Black salt for seasoning
- 1 medium onion, finely chopped
- 1 or 2 finely chopped green chiles (optional)
- ½ cup (40 g) finely chopped cilantro
- 1 Tbsp (15 g) cumin powder
- A pinch of asafetida (optional)
- Juice of 2 lemons or limes
Directions
-
Step 1
Stir the sattu in 1 cup of water, mix well to ensure there are no lumps. Pour this into your serving jug or a big vessel. Add 3 more cups of water, the chopped onions, chile, cilantro, cumin powder, asafetida, and season with black salt. Mix well. Squeeze some lemon juice. This makes 1 liter. Pour and serve in glasses.
About the author
Saadia S Dhailey
Food nerd, forager, seeker of heirloom seeds and pancake wiz. Pride and joy: My artisanal pantry.
View profile
More by Saadia S Dhailey
Ful
Fava bean stew, ful (also known as ful medames) is popular as both a breakfast staple and a dinner entrée in the Middle East. Hole-in-the-wall restaurants serve the best kinds, as they slow-cook the stew the traditional way over embers all night (and day).
Methi Ki Ganji (Fenugreek Gruel)
Along coastal India, new moms are given a sweet and soothing fenugreek and coconut milk gruel to help with their post-partum recovery
Panjiri
Panjiri is a nutrient-dense winter specialty and popular postpartum food in India
