Tangy Tamarind Moth & Black Chana Warm Salad
This Tangy Tamarind Moth & Black Chana Warm Salad is a nutrient-packed dish perfect as a standalone meal or a side. The combination of boiled moth beans and black chana (black chickpeas) with the tangy tamarind dressing creates a balanced sweet-sour flavor. Rich in protein, fiber, and essential micronutrients, it’s a healthy option for a light lunch or evening snack.
Nutrition Facts
Per serving
Energy
115 kcal
Protein
6 g
Carbs
21 g
Fat
1 g
Fiber
5 g
Ingredients
Black Chickpeas (Raw)
0.5 small cup (50g)
Onion Finely Chopped
1 small cup (100g)
Common salt
0.5 tsp (2.5g)
Cumin Powder
1 tsp (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
lemon juice
1 tsp (5g)
Chopped Green Chilli
1 tsp (2g)
Chaat Masala
0.5 tsp (2.5g)
Chopped Tomato
0.5 cup (100g)
Tamarind, pulp
1 tbsp (15g)
Moth bean
0.25 cup (50g)
Instructions
Preparation
Soak Moth Beans & Black Chana: Soak moth beans and black chana separately in water for 6-8 hours or overnight.
- Boil the soaked moth beans and black chana in a pressure cooker with a pinch of salt until soft but not mushy.
- Drain excess water 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
In a bowl, mix tamarind pulp, cumin powder, chaat masala, salt, and lemon juice. Adjust tanginess as per your taste.
In a large bowl, combine boiled moth beans, boiled black chana, chopped onion, chopped tomato, and green chili.
Pour the prepared tamarind dressing over the mixture.
Mix gently but thoroughly to coat all the ingredients.
Add freshly chopped coriander leaves and serve it.