Directions
Kala Chana Salad & Chana Soup
Ingredients
For Boiling (minimum 5 whistles)
Kala chana (काला चना) – 1 cup
Water (पानी) – 10 cups
Bayleaf (तेज पत्ता) – 1 no
Black cardamom (काली इलाइची) – 2 nos
Salt (नमक) – 1 tsp
For Soup
Olive oil/Ghee (ज़ैतून तेल/घी) – 1½ tbsp
Onion, medium (प्याज़) – 1 no
Garlic cloves, small (लहसुन) – 6-7 nos
Ginger (अदरक) – a small piece
Cumin (जीरा) – 2 tsp
Peppercorn (काली मिर्च) – 12- 15 nos
Cloves (लौंग) – 5-6 nos
Green chilli (हरि मिर्च) – 1-2 nos
Turmeric (हल्दी) – ¾ tsp
Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – ¾ tsp
Salt (नमक) – to taste
Boiled Kala Chana (उबला हुआ कला चना) – ¼ cup
For Chaat
Cucumber, chopped (खीरा) – ⅓ cup
Tomato, chopped (टमाटर) – ⅓ cup
Onion, chopped (प्याज़) – ⅓ cup
Potato, boiled & diced (उबला आलू) – ⅓ cup
Green chilli, chopped (हरि मिर्च) – 1-2 nos
Pomegranate (अनार) – ½ cup
Coriander, chopped (ताज़ा धनिया) – handful
Cumin, roasted & crushed (भुना कुट्टा जीरा) – 1½ tsp
Chaat masala (चाट मसाला) – 1 tbsp
Salt (नमक) – to taste
Black salt (काला नमक) – ½ tsp
Sugar (चीनी) – 2 tsp (optional)
Lemon, medium (नींबू) – 2-3 nos
Steps
|
1
Done
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In a pressure cooker, add the overnight-soaked chana, salt, black cardamom, bay leaves, and plenty of water. Cook it for 5-6 whistles. |
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2
Done
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For the salad, combine chana with diced cucumber, tomato, onions, potato, green chilies, pomegranate, chopped coriander, roasted ground cumin, chaat masala, salt, black salt, and sugar (optional). Finally, drizzle with lemon juice and toss to mix well. Enjoy! |
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3
Done
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For the soup, heat some oil in a pan, then add whole cumin seeds and cloves, tempering until they crackle. Add sliced onions, roughly chopped ginger, garlic, and green chilies. When the onions become translucent, stir in turmeric powder, Kashmiri red chili, and the reserved chana water. Once the soup is boiling, add the ground chana mixture and cook it until you reach your desired consistency. Adjust the seasonings as needed, then strain the soup and serve it warm. |
