Black Channa Salad

Reminiscing his memories of eating channa chaat on the trains while travelling to NCC (National Cadet Corps) camps my husband prepared this salad. Its looks like the rainbow split all its colors into the plate. Just look at the pictures and you will know what I am talking about. Just the kind of food I want to tuck into!


The colors are such a feast for your eyes that they will be the talking piece through out any party. A perfect center piece salad for any feast. Satisfies your tummy and your eyes..

Ingredients:
1.5 cups of black channa
1/4 cup cucumber, grated
1/4 cup raw mango, grated
2 medium onions, chopped
1 medium tomato, chopped
1 red bell pepper, chopped
3 tablespoons of coriander leaves, chopped
1/2 teaspoon dry mango powder
1/2 teaspoons cumin powder
1/2 teaspoon chaat masala
2 tablespoon lemon juice
1/2 teaspoon rock salt

Method:
  1. Soak and Boil the channa: Soak the channa overnight and boil it in a pressure cooker with 3 cups of water for 6 whistles. 
  2. Mix the salad: Mix all the ingredients together and enjoy.

Notes:
  1. When the channa is boiled, it should soften but should not go mushy. 
  2. If you are using tinned channa for the recipe, you can make this salad in a jiffy. 
  3. Dry mango powder is amchur powder and has a sour, salty taste. 


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