Tangy Tamarind Kala Chana Warm Salad
This Tangy Tamarind Kala Chana Warm Salad is a delightful combination of earthy black chickpeas (kala chana) tossed with tangy tamarind, fresh vegetables, and flavorful Indian spices. Packed with protein, fiber, and essential nutrients, this salad is perfect for a light lunch or a healthy snack. Its warm and tangy notes make it a comforting yet refreshing dish.
Nutrition Facts
Per serving
Energy
133 kcal
Protein
6 g
Carbs
21 g
Fat
3 g
Fiber
5 g
Ingredients
Black Chickpeas (Raw)
1 small cup (100g)
Onion Finely Chopped
0.5 small cup (50g)
Common salt
0.5 tsp (2.5g)
Roasted Cumin powder
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
lemon juice
1 tsp (5g)
Red chilli Powder
0.5 tsp (2g)
Black Mustard Seeds
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Chopped Tomato
0.5 cup (100g)
Tamarind, pulp
1 tbsp (15g)
Cucumber
0.25 cup, chopped (50g)
Curry leaves
10 number (1g)
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.
Prepare Tamarind Pulp:
- Soak tamarind in warm water for 10 minutes. Squeeze out the pulp and strain to remove any fibers or seeds.
Cooking Steps
Heat oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds. Set aside.
In a large mixing bowl, combine boiled kala chana, chopped onions, tomatoes, cucumber.
Add tamarind pulp, roasted cumin powder, red chili powder, and salt. Mix well to coat the chickpeas evenly.
Pour the tempered mustard seeds and curry leaves over the salad and mix gently.
Drizzle lemon juice and garnish with fresh coriander leaves.
Serve immediately.