Kala Chana Salad Recipe With Carrots, Cucumber & Tomatoes

Ingredients

• 1 cup Kala Chana (Brown Chickpeas) soaked
• 2 Carrots (Gajjar) grated
• 1 Cucumber peeled and chopped
• 2 Tomatoes chopped
• Coriander (Dhania) Leaves chopped
• 2 Green Chillies finely chopped
• 1 Lemon juice freshly squeezed
• Salt (adjust according to your taste), to taste

Steps

1. To begin making the Kala Chana Salad With Grated Carrot, Cucumber & Tomatoes Recipe, we will soak the black chickpeas in water overnight. This will make the chana edible and soft.
2. Pressure cook the kala chana in the pressure cooker along with a little salt, for about 20 minutes until it is cooked through. Ensure you cook on medium heat, so the kala chana get cooked well.
3. Once done allow the pressure to release naturally.
4. Drain the excess water from the pressure cooker. You can use this water to cook a rice, or even make a soup.
5. The final step to put the Indian Salad together. Cut all the vegetables as suggested above.
6. In a large mixing bowl, add the cooked kala chana, the grated carrots, chopped cucumber, chopped tomatoes, green chillies, salt, coriander leaves and juice from one lemon.
7. Stir well to combine the Kala Chana Salad recipe. Check the salt and spices and adjust accordingly and serve.
8. Serve the Kala Chana Salad with Grated Carrot, Cucumber & Tomatoes Recipe along with Palak Mushroom Makhani, Punjabi Kadhi and Jeera Rice (Pulao) for a Indian lunch or dinner.