Ingredients:

  • 1 cup kala channa (black chickpeas)
  • 1 cup walnuts, chopped
  • 2 tablespoons oil
  • 1 tablespoon ginger
  • 1 tablespoon green chilies
  • 1 tablespoon coriander powder
  • 1/4 cup tamarind pulp
  • 1 teaspoon roasted cumin powder
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon green chutney
  • 2 tablespoons chopped cucumber
  • 1/2 raw mango, chopped (optional)
  • 1/2 teaspoon chaat masala
  • 1 tablespoon sugar

Preparation:

  1. Soak the black chickpeas in 4 cups water for 4 hours at least, then cook them in a pressure cooker till soft. Let them cook on high flame for 1 whistle and then reduce heat to medium low and cook for 15 minutes.
  2. Switch flame off and wait till pressure releases. Strain out water and keep cooked channas aside.
  3. Heat oil in a pan. Add the channa, ginger, green chili, coriander powder, walnuts. Sauté for about 1 minute. Add salt, red chili powder, and tamarind pulp. Cook 3-4 minutes over low heat.
  4. Add green chutney, lemon juice, roasted cumin powder, onions, tomatoes, cucumber, chaat masala, raw mango, sugar. Mix and serve immediately.