Kala Chana Chaat
Kala Chana Chaat. One of the most nourishing and wholesome Indian-style legume-based salads that is power-packed and full of nutrition.
Ingredients
- 1.5 cup Brown Chickpeas (or Kala Chana)
- ½ cup Finely chopped red onion
- ½ cup Finely chopped red tomatoes
- ½ cup Medium chopped cucumber
- 1-2 Finely chopped green chillies
- ½ cup Fresh coriander leaves finely chopped
- ¼ cup Fresh mint leaves finely chopped
- 1 tbsp Fresh Lime Juice
- 2 tsp Oil
- ¼ tsp Roasted Cumin powder
- 1 tsp Chaat Masala powder
- ¼ tsp Raw mango/ amchur powder
- ½ tsp Cumin Seeds
- 1 tbsp Coriander powder
- ½ tsp Red Chili powder
- 1 tsp Salt
Instructions
- Wash the chana well and soak in enough water ( 3 to 4 cups) overnight or for a minimum of 6 hours.
- Drain the water, add to a pressure cooker along with salt and 4 cups water and pressure cook until soft.
- Remove the boiled chana once the steam from the pressure cooker releases naturally. Separate the stock and keep the chana aside.
- Take a cast iron or a regular iron skillet/ wok and add 1 tablespoon oil. Let it warm and add 1 teaspoon cumin seeds. Add the red chili and coriander powder ans saute for a minute.
- Transfer the boiled chana to the pan and give it all a good mix. Cover this for 5-7 minutes and let cook under medium flame.
- Keeping the flame low, add the raw mango and cumin powder and mix again.
- Switch off the flame and transfer the sauted chana into a mixing bowl and let the chana cool down to warm/ room temperature.
- Once the chana cools down to your desired temperature, mix in the chopped tomatoes, onions, chilies, cucumbers, coriander and mint leaves, fresh lime juice and chaat masala powder. Adjust the seasoning and add more salt if required.
- Serve immediately in individual bowls as an afternoon salad or a tea-time snack.