Healthy Chickpea Salad | Kala Chana chaat

Chana Chaat is a light and refreshing Indian salad. This chana chaat recipe is very easy and can be easily adapted with different ingredients.

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS TO SHOW YOU EACH STEP

STEP 1 : Pressure cooking Kala chana / Brown Chickpea

1. Soak over night Kala chana or minimum of 6 hours. You can also use canned bean, just rinse and drain before using.
2. In the instant pot add soaked kala chana, 1.5 cups of water, 1 tsp salt and mix well and make sure all the kala chana have been submerged in water.
3. Now place the trivet inside the instant pot.
4. On top the trivet, place diced potatoes.
5. Close the instant pot with lid and pressure cook high for 10 mins. Followed by a quick pressure release.

STEP 2 :

1. Carefully open the lid and take out the trivet with potatoes. 
2. Peel off the skin from the potatoes.
3. Drain out the water from chana (use it to make rasam or add to your soup)

STEP 3 : Final Preparation

In a bowl add boiled chickpeas, smash and add boiled potatoes, onions, tomatoes, cucumber, green chili, salt, chaat masala, cumin powder, coriander powder, red chili powder, mint leaves, tamarind chutney and coriander leaves. Give a good mix.

STEP 4 : Serving

Chana Chaat is ready to be served.

To Make Dates & Tamarind Chutney (OR) Sweet and Sour chutney:

• 10 medium Pitted Dates, Chopped 
• 1/2 cup Tamarind Puree
• 1/2 tsp Red Chili Powder
• 1/2 tsp Cumin Powder 
• 1/2 tsp Coriander Powder 
• 1/2 tsp Black Salt 
• 1/2 tsp Dry Ginger Powder
• 1/2 tsp Salt (as required)
• 2 tsp Powdered Jaggery
• Water

Preparation:

1. In a pan add 1/2 cup water, chopped dates and cook for 5 mins
2. Add tamarind puree and cook for 2 mins.
3. Lower the heat, add chili powder, cumin, coriander, black salt, dry ginger, salt and jaggery powder and mix well.
4. Add 2 tbsp of water and cook for 2 to 4 mins.
5. Cool down completely and grind to a puree by adding water.
6. Tamarind chutney is ready. Can be stored in air tight container for 1 to 2 months in the refrigerator.

TIPS AND TRICKS:

Storage – You can store any leftovers in an airtight container in the fridge for up to 5 days.

Sweet and sour chutney – I used homemade chutney (check notes above), you can replace it with store bought tamarind chutney.