Kabuli Chana & Moongphali Salad Recipe
Kabuli Chana & Moongphali Salad is a vibrant and nutritious Indian side dish that makes the perfect addition to your daily diet. Packed with protein, fiber, and essential nutrients, this salad features the wholesome goodness of chickpeas and boiled peanuts, complemented by the freshness of vegetables and zesty spices. It’s the ideal snack for any time of the day or can be served as a refreshing accompaniment to a main meal.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas), soaked overnight | 1 cup |
| Boiled Peanuts | 1 cup |
| Onion, chopped | 1 medium |
| Tomato, chopped | 1 medium |
| Green Bell Pepper (Capsicum), chopped | 1 medium |
| Green Chilli, chopped | 1 |
| Coriander (Dhania) Leaves, chopped | 3 sprigs |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Dry Ginger Powder | 1/2 teaspoon |
| Salt, to taste | – |
| Lemon Juice | 1 tablespoon |
Preparation Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Instructions:
-
Soak and Cook Kabuli Chana (White Chickpeas):
- Begin by soaking the Kabuli Chana (white chickpeas) overnight or for at least 6 hours. This helps soften the chickpeas and makes them easier to cook.
- After soaking, add the chickpeas to a pressure cooker. Pour in enough water to cover the chickpeas and add a pinch of salt. Close the lid and cook the chickpeas for about 5 whistles on medium heat.
- Allow the pressure to release naturally, then drain the cooked chickpeas and set them aside.
-
Cook the Peanuts:
- In the same pressure cooker, add the boiled peanuts along with some water and a pinch of salt. Close the lid and cook for 2 whistles on medium heat.
- Once the pressure releases, remove the lid and set the boiled peanuts aside.
-
Prepare the Vegetables:
- While the chickpeas and peanuts are cooking, chop the onion, tomato, and green bell pepper (capsicum) into small pieces. Chop the green chili and coriander leaves as well.
-
Assemble the Salad:
- In a large mixing bowl, combine the cooked Kabuli Chana and boiled peanuts.
- Add the chopped onion, tomato, capsicum, green chili, and coriander leaves to the bowl. Toss everything together gently to mix.
-
Season the Salad:
- Sprinkle in the amchur (dry mango powder), red chili powder, dry ginger powder, and salt to taste.
- Drizzle with fresh lemon juice and give everything a final toss to combine the flavors.
-
Serve and Enjoy:
- Serve the Kabuli Chana & Moongphali Salad immediately as a healthy snack alongside your evening Masala Chai, or as a refreshing side dish with a main meal like Punjabi Kadhi Pakora and phulka.
Tips for the Perfect Kabuli Chana & Moongphali Salad:
- Adjust Spices: Feel free to adjust the level of spice by adding more or less red chili powder and green chilies to suit your taste.
- Add Freshness: You can also include some finely chopped cucumber or grated carrots for extra crunch and flavor.
- Chill Before Serving: For a colder, more refreshing salad, chill it in the fridge for 10-15 minutes before serving.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~12 g |
| Carbohydrates | ~30 g |
| Fiber | ~6 g |
| Fat | ~10 g |
| Sodium | ~300 mg |
| Vitamin C | ~10% DV |
This Kabuli Chana & Moongphali Salad is not only a feast for the eyes but also a healthy, protein-packed dish that suits vegetarian diets and offers a delicious way to incorporate wholesome ingredients into your meals. Enjoy this fresh, crunchy, and zesty salad that brings the authentic taste of India right to your table!
