Kalonji, black cumin seeds or nigella seeds or onion seeds is a superfood and has been so from beginning of time. You can find it in a corner of most Asian kitchen cabinets. Most of them wouldn’t know what to do with it except for munching on a pinch to boost immunity, to ward off a cold or maybe sprinkle on your fav naan? It has graced its presence in multiple cuisines in small quantities. This recipe however brings this humble spice to the center stage. I wouldn’t have come across this recipe if it wasn’t for my Bangladeshi house help. I was down with cold and she suggested me having this as a side. And I must say it surely has a pick me up vibe, is an amazing palate cleanser and is a definite keeper!
Kalonji trended quite a bit during the pandemic for its medicinal properties of healing as it is mentioned in some historical and religious scriptures like in Bukhari as an Islamic medicine, in the Old Testament Bible and you can find references in Chinese and Indian Ayurvedic medicine too.
According to Prophet Muhammad, black cumin seeds is a healing to all diseases except death.
Here are some scientific health benefits of Nigella seeds.
1. Packed with Antioxidants
2. Helps lower Cholesterol
3. Has Cancer-fighting properties.
4. Helps eliminate bacteria.
5. Have powerful anti-inflammatory effects in the body.
6. Helps to protect liver.
7. Aids in blood sugar regulation.
8. Prevents stomach Ulcers.
Making it is very easy and requires basic at-home ingredients. Just roast them and grind it to a fine paste in a chutney blender. Serve as a side with dal and rice or chapathi.
Ingredients
- Nigella seeds- 2 tbsp
- Onion -1sliced
- Garlic -3-4cloves
- Dry red chillies-2-3( as per)
- Mustard oil- 2-3 tbsp
- Salt- to taste
Directions
- 1In a pan dry roast 2tbsp Kalonji seeds for 2-3mins. Take off heat and toss it in a chutney blender jar.
- 2Return the same pan to heat and add 3 tbsp mustard oil. Add the Red chillies and allow to roast till they begin to change color.(make sure not to burn). Remove chillies and toss them in the blender jar.
- 3In the same oil add sliced onion and garlic cloves. Sauté till they change color to light brown. Now toss it to the blender jar along with the remaining oil. Add salt to taste and grind to a smooth-course paste. (Water not required while blending. Add a tsp of mustard oil if needed. Serve with dalchawal or roti as a side.
