Uttar Pradesh

Kala chana salad

Name: Kala chana salad
Prep time: 8 h
Cook time: 35 min
Total time: 8 h 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 3/4 cup dry soaked overnight kala chana, dry (black chickpeas); 1 small finely chopped onion; 1 finely chopped tomato; 1/2 diced cucumber; a few slices diced raw mango (green mango); 1 minced green chilli; a handful coriander leaves (cilantro); 1 1/2 tbsp lemon juice; 1 tsp mustard oil; 1 tsp chaat masala; 1/2 tsp roasted cumin powder (ground cumin); 1/2 tsp black salt; a pinch salt

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

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

1Pressure cook the soaked chana with salt and water, 5 to 6 whistles. Let the pressure release naturally.
2Drain and cool. Save the water for a soup or rasam.
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.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kala chana salad

Make it your way

Ingredients

Method

Make it a meal