An autobiography of a chickpea highlighting its journey from a seed in the soil to a dish on your table. – Share the recipe for the dish being mentioned.
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I consider myself the king of all pulses as I am unique and cherished by all. I come in many names like Desi, Kabuli and come in brown, black and green colors. I grow on a plant that has feathery leaves and has white flowers with multi- colored veins. I grow within a seedpod which holds two or three of us.
I am available across the world and different countries have different varieties of me.
I am full of nutrients providing rich source of protein, fibre and some minerals like iron and phosphorous and other vitamins. I do not lose any nutrient value by cooking so I am very useful to man.
I need to be soaked and cooked well to be consumed. Whichever way I am made I taste good. When I am seen on the table as a dish I am the one chosen first! That is a privilege unique to me.
I am available across the world and different countries have different varieties of me.
I am full of nutrients providing rich source of protein, fibre and some minerals like iron and phosphorous and other vitamins. I do not lose any nutrient value by cooking so I am very useful to man.
I need to be soaked and cooked well to be consumed. Whichever way I am made I taste good. When I am seen on the table as a dish I am the one chosen first! That is a privilege unique to me.
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