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Ingredients:
- 1 cup kala chana dried
- ½ cup red onion diced
- ½ cup tomato de-seeded and diced
- ½ cup cucumber diced
- 1-2 green chili finely chopped, optional
- 2 tablespoons mint leaves
- 2 tablespoons coriander leaves
- 1 tablespoon lemon juice
Spices
- ½ teaspoon red chilli powder
- 1 teaspoon roasted cumin powder optional
- 1 teaspoon chaat masala
- ½ teaspoon black salt
- 1 teaspoon dry mango powder
Method:
- Wash and soak black chickpeas overnight or for at least 6 hours in 3 cups of water. The chickpeas will double in size when they are soaked.
- Cook Black Chickpeas
- In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed and soaked black chickpeas, salt with 2.5 cups water for 8 whistles on medium-low heat. Let the pressure release naturally.
- Instant Pot Pressure Cooker: I generally cook the black chickpeas in an Instant Pot as it is very easy, and cooks perfectly every time. Pressure cook rinsed and soaked black chickpeas, salt with 2.5 cups water on High Pressure for 30 minutes on BEAN/CHILI mode and let the pressure release naturally.Note: 1 cup of dried black chickpeas yields 2.5 cups of boiled black chickpeas.
- Assembling the Salad
- In a large mixing bowl, add all the salad ingredients like boiled kala chana (brown chickpeas), veggies, herbs, spices and lemon juice. Toss gently to combine.
- Serve immediately or cover and refrigerate for at least 1 hour before serving.
