Follow these steps for perfect results
Kala Chana (Brown Chickpeas)
soaked overnight and boiled
Tomato
finely chopped
Onion
finely chopped
Green Chillies
finely chopped
Black pepper powder
Red Chilli powder
Lemon juice
Coriander (Dhania) Leaves
Salt
to taste
Soak Kala Chana (Brown Chickpeas) overnight.
Pressure cook the soaked Kala Chana with water for 6 whistles on high flame.
Reduce the flame and cook for another 15 minutes.
Turn off the flame and let the pressure release naturally.
Drain the water and transfer the cooked Kala Chana into a bowl.
Finely chop the onion, tomato, and green chilies.
In a mixing bowl, combine the Kala Chana, chopped onion, chopped tomato, and chopped green chilies.
Add black pepper powder, salt, lemon juice, and coriander leaves.
Mix everything well.
Serve immediately.
Expert advice for the best results
Adjust the amount of green chilies according to your spice preference.
Add cucumber for extra crunch.
For a richer flavor, add a tablespoon of olive oil.
Garnish with pomegranate seeds for added sweetness and visual appeal.
Everything you need to know before you start
10 mins
Can be made ahead and stored in the refrigerator.
Serve in a bowl, garnished with fresh coriander leaves.
Serve as a side dish with Indian meals.
Enjoy as a light lunch or snack.
Pair with yogurt or raita.
A cooling and refreshing drink that complements the spices.
A crisp and refreshing beer to balance the spice.
Discover the story behind this recipe
Popular street food and snack in North India.
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