Kala chana salad
Kala chana salad, from above
VegVeganUttar Pradesh

Kala chana salad

Black chickpeas, raw mango, onion and a drizzle of mustard oil. The tiffin salad with a kick.

35 minTime
8 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 35 minutes come after.
The humble kala chana2 chapters · 1 min read

Make it your way

Grandma's wayBlack chickpeas, raw vegetables, mango, mustard oil and chaat masala.
The original
175kcalsame
8 gproteinsame
8 gfibresame
35minutessame

Kala chana salad.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Kala chana, dry (black chickpeas)¾ cup dry, soaked overnight
Onion1 small, finely chopped
Tomato1, finely chopped
Cucumber½, diced
Raw mango (green mango)a few slices, diced
Green chilli1, minced
Coriander leaves (cilantro)a handful
Lemon juice1½ tbsp
Mustard oil1 tsp
Chaat masala1 tsp
Cumin powder (ground cumin)½ tsp, roasted
Black salt½ tsp
Salta pinch

Method

3 steps
  1. 1Pressure cook the soaked chana with salt and water, 5 to 6 whistles. Let the pressure release naturally.
  2. 2Drain and cool. Save the water for a soup or rasam.
  3. 3Toss with all the vegetables, mango, herbs and seasonings. Finish with mustard oil.
Serve it like this

Serve in a bowl with a lemon wedge and extra chaat masala, or pack in a tiffin with a roti roll.

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Make it a meal

What goes with Kala chana salad: a bread or rice, a side, something to drink and something sweet.

Bread or rice Aloo paratha50 min
Bread or rice Jeera rice30 min
With a main Kathal ki sabzi50 min
With a main Urad dal khichdi35 min
To drink Masala chaas10 min
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