This distant dark cousin of garbanzo, Mr Kala channa might be one of my favorite kind of beans. When cooked right,it has the right amount softness and bite to it. Though it tastes good in pretty much any preperation, Kala channa salad is my favorite. It brings back fond memories of childhood. Its healthy yummy and very close to my heart.
Kala chana cooked 1 cup
( I soak it overnight in water and then pressure cook it with little salt)
cucumber chopped half cup
Tomatoes chopped 1 large
Carrots chopped
Chopped raw mango(optional) / Amchur
Lemon juice
green chilies-1 finely chopped
Chilli powder to taste
cilantro- 2 spoons finely chopped
Mustard oil-1 tsp( substitute with extra virgin olive oil or omit if not a big fan)
Salt to taste
Mix the veggies and kala channa. Add seasonings to taste and enjoy. Tastes good even when it sits for a long time. It can be made ahead of time and stored in the refrigerator. Just hold out on adding salt and lemon. Remove required quantity whenever needed and mix in salt and lemon. It is an extremely satisfying and filling salad and a great hit with my daughter.
Black channa is more nutritious than the white one! Wonderful salad :) very filling and a great way to start the day!
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Yes DV! I love to have it for lunch.
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