Masala Sautéed Kala Chana Warm Salad
Masala Sautéed Kala Chana Warm Salad is a protein-packed, fiber-rich dish featuring black chickpeas (kala chana) sautéed with aromatic Indian spices and combined with fresh, crunchy vegetables. This warm salad is hearty, flavorful, and perfect as a light meal, snack, or side dish. It’s ideal for those looking for a healthy, nutrient-dense option.
Nutrition Facts
Per serving
Energy
133 kcal
Protein
6 g
Carbs
22 g
Fat
3 g
Fiber
6 g
Ingredients
Black Chickpeas (Raw)
1 small cup (100g)
chopped tomato
0.5 medium cup (75g)
Onion Finely Chopped
0.5 small cup (50g)
Common salt
0.5 tsp (2.5g)
Cumin Powder
1 tsp (2g)
Chopped Cucumber
0.5 cup (100g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
lemon juice
1 tsp (5g)
Carrot
0.5 cup, grated (100g)
Garam Masala
1 tsp (3g)
Red chilli Powder
0.25 tsp (1g)
Coriander Powder
1 tsp (2g)
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
Sauté Onion:
- Heat oil in a pan over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until translucent.
Add Spices and Tomato:
- Stir in cumin powder, coriander powder, garam masala, red chili powder, and salt.
- Add the chopped tomato and cook for 2-3 minutes until the tomatoes turn soft and mushy.
Add Boiled Kala Chana:
- Add the boiled kala chana to the pan and mix well with the spices and onion-tomato mixture.
- Sauté for 5-7 minutes, stirring occasionally, to let the flavors infuse.
Assemble the Salad:
- In a large salad bowl, combine the sautéed kala chana with chopped cucumber, grated carrot, and chopped green chili.
- Drizzle lemon juice over the salad and toss everything together gently.
- Garnish with fresh coriander leaves.
- Serve the salad warm or at room temperature.