Kala Chana/ Garbanzo Beans Chaat

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 WHAT TO USE:

  1. 1 cup Kala Chana or Garbanzo beans ort both- soaked overnight and boiled
  2. 1/4 cup Red Onion , diced
  3. 1/4 cup Tomato , diced
  4. 1 green chili, optional
  5. 1/4 cup Avocado , chopped, optional
  6. 1 tablespoon Mint leaves
  7. 1 tablespoon Cilantro leaves
  8. 1 teaspoon Lemon juice
  9. 1/4 teaspoon Black salt (Kala namak)
  10. 1/4 teaspoon Kashmiri red chili powder, or another mild red chili powder
  11. 1 teaspoon Chaat Masala
  12. 1/2 teaspoon Dry Mango powder (Amchur)
  13. Salt, to taste

HOW TO MAKE:

  1. Boiling the Chana:Wash and soak 1/2 cup black chickpeas in water overnight. Discard the water. Pressure cook with fresh 1.5 cups of water in instant pot for 30 mins or on stovetop pressure cooker for 2 whistles on high and 30 mins on low heat. Let the pressure release naturally. Drain the water( Drain but dont throw the water-it can be used as soup with some chat masala) and use the black chana in this recipe.
  2. Add the boiled black chickpeas to a bowl. Add green chili, onions, tomatoes and spices to it. Stir well.
  3. Add avocado, mint leaves, cilantro leaves and lemon juice. Stir well.
  4. Taste and adjust salt as needed.
You can add veggies of your choice in this salad. Some people like to add boiled potatoes, cucumbers or if mango is in season, add some chopped raw mangoes to make it more tangy

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