Nahit is a traditional salad or appetiser made with chick peas that Jews serve on Purim. Substituting chana dal makes it even sweeter.
- 2 cups dried chana dal (chick peas in the traditional recipe), cooked and drained, or 2 (14-ounce) cans
- sodium-reduced garbanzo beans, rinsed and drained
- 1/4 cup nonfat mayonnaise
- 1 clove garlic, smashed, peeled, and minced
- 1 tablespoon finely chopped scallion
- 1 tablespoon finely chopped shallot
- 2 tablespoons finely chopped Italian flat-leaf parsley
- 1 tablespoon capers, rinsed and drained
- Freshly ground pepper and fresh lemon juice to taste (I used one lemon)
- While the chana dal are draining, combine the remaining ingredients in a bowl. Taste and adjust seasonings.
- Add the drained chana dal, mix, and refrigerate.
The chana dal may also be seasoned with spices of your choice—whether allspice and cumin or garlic, onion powder, and spicy paprika. They can be placed a baking sheet and toasted in a 375 degree oven until crisp and served as a snack.
Harriet Roth's Deliciously Healthy Jewish Cooking, by Harriet Roth, Dutton, 1996, page 274.
Go back to Home Page
Go back to the chana dal page.
Last modified: January 11, 2001