Kala Chana Salad Recipe With Carrots, Cucumber & Tomatoes

Step 1: To begin making the Kala Chana Salad With Grated Carrot, Cucumber & Tomatoes Recipe, we will soak the black chickpeas in water overnight

Step 2: This will make the chana edible and soft

Step 3: Pressure cook the kala chana in the pressure cooker along with a little salt, for about 20 minutes until it is cooked through

Step 4: Ensure you cook on medium heat, so the kala chana get cooked well

Step 5: Once done allow the pressure to release naturally

Step 6: Drain the excess water from the pressure cooker

Step 7: You can use this water to cook a rice, or even make a soup

Step 8: The final step to put the Indian Salad together

Step 9: Cut all the vegetables as suggested above

Step 10: In a large mixing bowl, add the cooked kala chana, the grated carrots, chopped cucumber, chopped tomatoes, green chillies, salt, coriander leaves and juice from one lemon

Step 11: Stir well to combine the Kala Chana Salad recipe

Step 12: Check the salt and spices and adjust accordingly and serve

Step 13: Serve the Kala Chana Salad with Grated Carrot, Cucumber & Tomatoes Recipe along with Palak Mushroom Makhani, Punjabi Kadhi and Jeera Rice (Pulao) for a Indian lunch or dinner