Kala Chana Chaat/Salad (Kala Chana / Black ChickPea / Bengal Gram)
Kala chana are commonly used in Indian Cuisine to make curries, Chaat, Salad’s and are one of the most popular vegetarian foods in the Indian subcontinent. They are a nutrient-dense food, providing rich content (> 20% of the Daily Value, DV) of protein, dietary fiber, folate, and certain dietary minerals such as iron and phosphorus. (Source Wikipedia)
In our house we use to make Kala chana not as curry but as a dry dish. A compulsory dish during Ashtami (Eight day of Navratri – festival of India). It was generally made along with halwa and puri. One bite and you are in food heaven.
Nowaday’s I eat this as a part of my diet food. 1 bowl of this is enough and will keep you full. I simply mix it with onion, green chillies, sonth (Imli Chutney), Lemon juice, salt and Corainder. For those who do not eat onion, one can add cucumber, tomatoes.
So here goes my version of Kala Chana Salad:
- 1 Cup of Boiled Kala Chana (Black ChickPea / Bengal Gram)
- 1-2 teaspoon of Lemon Juice (as per taste)
- 1 tablespoon of Sonth (Imli Chutney) Optional, but I like the khata meetha taste, so I add it
- 1 Green chilly finely chopped (as per your taste)
- Coriander finely chopped
- Onion finely chopped
- Salt to taste
- 1/4 teaspoon Chaat Masala or to taste (Sorry forgot earlier)
- Soak the Chana for 6-8 hours. The longer the better.
- Pressure cook it for 3 whistles or as per your cooker settings.
- Let the chana cool.
- Mix the boiled kala chana, sonth, green chilly, onion, coriander, lemon juice, chaat masala and salt.
- Garnish with Coriander and serve.
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