Kala Chana Salad with Carrots, Cucumber & Tomatoes
Discover the vibrant flavors of Indian cuisine with this refreshing Kala Chana Salad, a perfect balance of nutrition and taste. Combining protein-rich brown chickpeas (Kala Chana) with the crunch of fresh vegetables, this salad is not only a delightful side dish but also a nutritious addition to your meals. With the brightness of lemon juice and a hint of green chillies, it’s a salad that tantalizes your taste buds while offering a hearty dose of plant-based protein.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) – soaked | 1 cup |
| Carrots (Gajjar) – grated | 2 |
| Cucumber – peeled and chopped | 1 |
| Tomatoes – chopped | 2 |
| Coriander (Dhania) Leaves – chopped | To taste |
| Green Chillies – finely chopped | 2 |
| Lemon juice – freshly squeezed | From 1 lemon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 |
| Protein | ~8g |
| Carbohydrates | ~20g |
| Dietary Fiber | ~6g |
| Fat | ~1g |
| Vitamin C | High |
| Iron | Moderate |
Preparation Time
| Activity | Time (Minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 0 |
| Total | 15 |
Instructions
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Soak the Chickpeas: Begin by soaking the Kala Chana (brown chickpeas) in ample water overnight. This crucial step will ensure that the chickpeas soften and become more palatable.
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Cook the Chickpeas: The next day, drain the soaked chickpeas and transfer them to a pressure cooker. Add a pinch of salt and enough water to cover the chickpeas. Pressure cook them on medium heat for about 20 minutes until they are cooked through and tender. Allow the pressure to release naturally for the best texture.
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Drain and Reserve Liquid: Once cooked, carefully drain any excess water from the pressure cooker. This liquid is rich in nutrients and can be reserved for cooking rice or making a hearty soup later.
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Prepare the Vegetables: While the chickpeas are cooking, prepare the vegetables. Grate the carrots, chop the cucumber, and dice the tomatoes. Finely chop the green chillies, and get the coriander leaves ready.
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Combine the Salad: In a large mixing bowl, combine the cooked Kala Chana, grated carrots, chopped cucumber, chopped tomatoes, and green chillies. Season with salt and drizzle the fresh lemon juice over the top.
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Mix and Serve: Gently stir all the ingredients together until well combined. Taste and adjust the salt or lemon juice according to your preference.
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Serving Suggestions: For an exquisite Indian meal, serve the Kala Chana Salad alongside dishes such as Palak Mushroom Makhani, Punjabi Kadhi, and Jeera Rice (Pulao) to create a delightful and satisfying lunch or dinner.
Conclusion
This Kala Chana Salad with Carrots, Cucumber & Tomatoes is not just a salad; it’s a colorful celebration of flavors and textures that embodies the essence of Indian cuisine. Perfect for those seeking a high-protein vegetarian dish, this salad will not only please your palate but also nourish your body, making it an ideal choice for any meal. Enjoy this wholesome recipe as a standalone dish or as a complement to your favorite Indian entrees.
