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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