Kala Chana with Onions & Curry Leaves Warm Salad
This Kala Chana with Onions & Curry Leaves Warm Salad is a flavorful and nutritious dish. Black chickpeas (Kala Chana) are rich in protein and fiber, making this salad filling and healthy. The caramelized onions and aromatic curry leaves add a South Indian touch, creating a warm and wholesome meal or side dish.
Nutrition Facts
Per serving
Energy
119 kcal
Protein
5 g
Carbs
19 g
Fat
3 g
Fiber
5 g
Ingredients
Black Chickpeas (Raw)
1 small cup (100g)
Onion Finely Chopped
1 small cup (100g)
Common salt
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
lemon juice
1 tsp (5g)
Curry leaves
10 number (2g)
Black Mustard Seeds
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
Soak Kala Chana: Wash and soak the kala chana (black chickpeas) overnight in a water.
Boil Kala Chana: Drain and rinse the soaked kala chana. Boil it in fresh water with a pinch of salt for 25-30 minutes in a pressure cooker (or until tender). Drain and set aside.
Cooking Steps
Heat oil in a pan over medium heat.
Add mustard seeds and let them splutter.
Add curry leaves and chopped green chili. Sauté for 30 seconds.
Add onions and cook until they turn golden and caramelized (about 5-7 minutes).
Stir in turmeric powder and mix well.
Add the boiled Kala Chana and salt. Toss everything together and cook for another 2-3 minutes to let the flavors combine.
Turn off the heat and squeeze fresh lemon juice over the salad. Mix well.
Garnish with chopped coriander leaves and serve warm.