I love eating Kabuli channa in the usual curry fashion - pindi chole or chole masala, accompanied by crispy hot puris, steaming hot puttu, or even fluffy white aapams. So, to reimagine boiled channa beyond a regular sundal and pack it with flavour to make a salad was admittedly a challenge.
After staring at my open pantry for a good five minutes, I spotted a bottle of chaat masala tucked away in a corner and I knew exactly what my salad was missing. I simply sliced up a few veggies I liked and mixed it in with a dressing and I had a delicious bowl of salad, all ready for lunch.
Boiled Channa Salad
Flavours: tangy, salty
Textures: crunchy and creamy
Ingredients:
Kabuli channa (soaked overnight and pressure cooked with a TSP of salt) : 1 cup
Cucumber: 1 sliced
Carrot: 1 sliced
Onion: 1 sliced
For the dressing:
Lemon juice: 2 tbsp
Chaat masala: 1 tsp
Green chilli: 1 chopped
Method:
Mix the dressing ingredients with the boiled channa and veggies and toss well. Serve cold.
Do feel free to scale up and down the recipe as you please, based on your taste preferences.
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