Wednesday, 23 April 2014

CHATPATE KALE CHANE / HOT & TANGY WARM BLACK CHICKPEA SALAD


CHATPATE KALE CHANE / HOT & TANGY WARM BLACK CHICKPEA SALAD
INGREDIENTS
Kale chale / black chickpeas soaked
1 cup
Onion small minced
1 no
Tomato deseeded and finely chopped
1 no
Coriander leaves finely shredded
1 tbsp
Red chilli pdr
½ tsp
Roasted jeera / cumin pounded
¼ tsp
Roasted dhania /coriander pdr
¼ tsp
Chaat masala pdr
¼ tsp
Salt                       
T.T.
Lime juice                            OR
Amchoor / dry mango pdr
½ no           OR
¼ tsp
 
METHOD:
1.       Soak the black chana for 5 – 6 hours. Pressure cook it with little salt and water just enough to cook them.
2.       They should be tender enough such that when you press them between your fingers they should mash easily but still they should hold shape.
3.       Drain out the excess juices. Don’t throw away the juices. These you can drink it up with little chaat masala and a squeeze of lime. Tastes yummm….
4.       While still hot add in all the remaining ingredients. Mix well and serve as a warm salad.
 
 
5.       In the summers you can chill it as well before use.
  




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