Black chickpeas salad – Indian chaat recipe

Ingredients:
– 1 cup dried kala chana (black chickpeas), soaked overnight or for at least 6-8 hours
– 1 large onion, finely chopped
– 1 large tomato, finely chopped
– 1-2 green chili, finely chopped (optional)
– 1/2 cup finely chopped fresh coriander leaves (cilantro)
– 2 small boiled potato, peeled and chopped into small cubes
– 1 tablespoon cumin powder
– 1 tablespoon coriander masala
– 1 tablespoon garam masala
– 1 tablespoon chaat masala
– 1 teaspoon red chili powder (adjust to taste)
– Black salt (kala namak) to taste
– Salt to taste
– Juice of 1 lemon
– Sev (thin crunchy noodles made from chickpea flour, optional) for garnish

Instructions:

1. Cooking the Kala Chana:

   • Rinse the soaked kala chana and transfer them to a pressure cooker.
   • Add enough water to cover the chickpeas along with a pinch of salt.
   • Pressure cook for about 15-20 minutes or until the chickpeas are cooked through and soft. Alternatively, you can cook them in a regular pot until tender.

2. Preparing the Chaat/ Salad:

   • Once the kala chana are cooked and cooled to room temperature, drain any excess water.
   • In a large mixing bowl, add roasted cumin powder, coriander powder, garam masala, chaat masala, red chili powder, black salt, and regular salt to the mixture. Heat 2 tbsp oil and pour it on the prepared seasoning. Mix the cooked kala chana and boiled potato together.
   • add chopped onion, tomato, green chili and fresh coriander leaves and mix it.
   • Squeeze the juice of one lemon over the mixture.
   • Taste and adjust salt and spices according to your preference.

3. Serving:

   • Transfer the kala chana chaat to serving plates or bowls.
   • Garnish with sev (optional) and additional chopped coriander leaves.

4. Enjoy:

   • Serve immediately as a healthy and flavorful snack or appetizer.

Tips:
– Adjust the spice levels according to your preference. You can make it spicier by adding more green chilies or red chili powder.
– The tamarind chutney and green chutney add a tangy and spicy kick to the chaat. You can add it if you like it.
– If you prefer a crunchier texture, add chopped cucumber or even some finely chopped raw mango.
– This chaat can be stored in the refrigerator for a few hours, but it's best enjoyed fresh.

Enjoy your homemade kala chana chaat!