Kala Chana Salad with Grated Carrot, Cucumber & Tomatoes
Description:
The Kala Chana Salad with Grated Carrot, Cucumber & Tomatoes is a refreshing and nutritious Indian side dish, perfect for any meal. Packed with the goodness of protein-rich brown chickpeas (Kala Chana) and the crunchiness of fresh vegetables, this salad is both satisfying and light. The combination of grated carrots, crisp cucumber, juicy tomatoes, and aromatic coriander leaves, topped off with a hint of lemon juice, makes for a flavorful and healthy addition to your diet.
Cuisine: Indian
Course: Side Dish
Diet: High-Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup, soaked overnight |
| Carrots (Gajjar) | 2, grated |
| Cucumber | 1, peeled and chopped |
| Tomatoes | 2, chopped |
| Coriander (Dhania) Leaves | A handful, chopped |
| Green Chillies | 2, finely chopped |
| Lemon Juice | Freshly squeezed from 1 lemon |
| Salt | To taste |
Nutritional Information (per serving):
(Approximate values, may vary based on ingredients used)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 8g |
| Carbohydrates | 30g |
| Fiber | 8g |
| Fat | 1g |
| Sodium | 400mg |
| Vitamin A | 180% of RDI |
| Vitamin C | 25% of RDI |
| Iron | 10% of RDI |
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Instructions:
-
Soak the Kala Chana:
Begin by soaking the Kala Chana (brown chickpeas) in enough water overnight. This helps soften the chickpeas, making them easy to cook and digest. -
Cook the Kala Chana:
The following day, drain the soaked Kala Chana and rinse it under cold water. In a pressure cooker, add the soaked Kala Chana, a pinch of salt, and enough water to cover the chickpeas. Cook them on medium heat for about 20 minutes, or until they are fully cooked and tender. Let the pressure release naturally. -
Prepare the Vegetables:
While the Kala Chana is cooking, prepare the vegetables. Grate the carrots, peel and chop the cucumber, and chop the tomatoes into bite-sized pieces. Finely chop the green chillies and fresh coriander leaves. -
Assemble the Salad:
Once the Kala Chana is cooked, drain any excess water. You can use the leftover cooking water to make rice or soup. In a large mixing bowl, combine the cooked Kala Chana, grated carrots, chopped cucumber, chopped tomatoes, green chillies, coriander leaves, and lemon juice. -
Season and Mix:
Add salt to taste and gently toss the ingredients together until everything is well mixed. Adjust the seasoning as needed. -
Serve:
The Kala Chana Salad with Grated Carrot, Cucumber & Tomatoes is now ready to serve. For a wholesome meal, pair it with dishes like Palak Mushroom Makhani, Punjabi Kadhi, and Jeera Rice (Pulao) for an authentic Indian lunch or dinner.
Tips:
- For extra flavor, you can add a pinch of black pepper, chat masala, or cumin powder.
- Make this salad ahead of time and let it sit in the refrigerator for an hour to let the flavors meld together.
- Kala Chana can be replaced with regular chickpeas if unavailable, though the texture and taste may vary slightly.
Enjoy this nutritious, high-protein Indian salad as a perfect complement to your main courses or as a healthy snack on its own!
