Kabuli Chana & Moongphali Salad Recipe
This delightful Kabuli Chana & Moongphali Salad is a vibrant medley of textures and flavors, combining the nutty goodness of white chickpeas and boiled peanuts with a refreshing mix of fresh vegetables and aromatic spices. Perfect as a side dish or a light snack, this salad is not only nutritious but also easy to prepare, making it a wonderful addition to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup, soaked overnight |
| Boiled Peanuts | 1 cup |
| Onion | 1, chopped |
| Tomato | 1, chopped |
| Green Bell Pepper (Capsicum) | 1, chopped |
| Green Chilli | 1, chopped |
| Coriander (Dhania) Leaves | 3 sprigs |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Dry Ginger Powder | ½ teaspoon |
| Salt | to taste |
| Lemon Juice | from 1 lemon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | ~8g |
| Carbohydrates | ~28g |
| Dietary Fiber | ~7g |
| Total Fat | ~6g |
| Saturated Fat | 0g |
Preparation Time
| Duration | Time |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Total Time | 90 minutes |
Servings
| Number of Servings | 4 |
Cuisine and Course
| Cuisine | Course |
|---|---|
| Indian | Side Dish |
Dietary Preferences
| Diet |
|---|
| Vegetarian |
Instructions
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Cooking the Kabuli Chana: Begin by rinsing the soaked Kabuli Chana thoroughly under cold water. Transfer the chana to a pressure cooker, adding enough water to cover them and a pinch of salt. Cook on high heat for about 5 whistles, ensuring they are tender but not mushy. Once the cooking is done, allow the pressure to release naturally. Afterward, drain any excess water and set the cooked chickpeas aside.
-
Preparing the Peanuts: In the same pressure cooker, add the boiled peanuts along with a bit of fresh water and a pinch of salt. Cook for about 2 whistles, then let the pressure release naturally. Drain any excess liquid and set the peanuts aside.
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Mixing the Salad: In a large mixing bowl, combine the cooked Kabuli Chana and peanuts. Add the chopped onions, tomatoes, green bell pepper, green chilli, and coriander leaves to the bowl.
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Spicing it Up: Sprinkle in the Amchur, red chilli powder, dry ginger powder, and salt to taste. Toss everything together gently until well combined.
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Final Touch: Drizzle the fresh lemon juice over the salad and mix thoroughly, ensuring all ingredients are evenly coated.
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Serving Suggestions: Serve the Kabuli Chana & Moongphali Salad fresh as a light snack alongside your favorite evening Masala Chai, or pair it with Punjabi Kadhi Pakora and warm phulka for a delightful meal.
Enjoyment
This Kabuli Chana & Moongphali Salad is not only a feast for the eyes with its colorful ingredients, but it also packs a nutritious punch with the combination of chickpeas and peanuts, making it a fantastic choice for anyone looking to enjoy a healthy and satisfying dish. Whether enjoyed on its own or as part of a larger spread, this salad is sure to impress your family and friends alike.
Indulge in this quick and healthy salad, and let each bite take you on a journey of taste and nutrition!
