Kala Chana Chaat

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  150g

• Tomatoes

  Orange, raw

  ⅓ cup, chopped or 53g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Cilantro

  Raw - Whole Foods Market

  100g

• Mint

  Cornetto

  100g

• Salt

  Table

  ¼ tsp or 2g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Soak the kala chana (black chickpeas) overnight or for a minimum of 4 hours in 3 cups water. Drain the water, rinse the chickpeas and boil them until done.If using Instant Pot- 25 minutes at high pressure (use 2 cups water for 1 cup soaked chickpeas) with natural pressure release if soaked overnight. If soaked for 4 hours, 40 minutes at high pressure with natural pressure release. This is what I did.If using stove top pressure cooker- 7-8 whistles on high heat. Let the pressure release naturally.
2. Once the kala chana are boiled, drain the water and then place them in a large bowl.
3. To the bowl now add chopped tomato, onion and cilantro, mint. I remove the pulp from tomatoes before chopping but that's optional.
4. Then add the spices- chaat masala, kala namak, cumin powder (optional), amchur, red chili powder and salt.
5. Toss to combine everything together and then squeeze in fresh lemon or lime juice. Enjoy this healthy kala chana chaat for snack or lunch!
6. Recipe by: Manali (source: https://www.cookwithmanali.com/kala-chana-chaat/)