KALA CHANA CHAAT - MUMBAI SANCTUARY RECIPE

Looking for a tangy and nutritious new dish? Want a delicious meal that's easy to make? You'll love this Kala Chana Chaat recipe from the ladies in our Mumbai Sanctuary.

INGREDIENTS

• 1 cup black chickpeas (kala chana) raw

• 1/3 cup chopped tomato, pulp removed

• 1/2 cup chopped onions

• 1-2 green chilies chopped, adjust to taste

• 1-2 tablespoons chopped cilantro

• 1-2 tablespoons chopped mint

• 1 teaspoon chaat masala

• 1/4 teaspoon kala namak rock salt

• 1/4 teaspoon cumin powder (optional)

• 1/4 teaspoon dried mango powder (also known as amchur)

• 1/4 teaspoon red chili powder, adjust to taste

• 1 small lemon or lime

• Salt to taste 

DIRECTIONS

1. Soak the black chickpeas for a minimum for 4 hours in 3 cups of water.

2. Drain the water, rinse the chickpeas and boil them until cooked.

   • If you are using an instant pot: Cook for 40 minutes at high pressure with a natural pressure release.

   • If you are using a stove top cooker: Cook for 7-8 whistles on high heat. Let the pressure release naturally.

3. Once the chickpeas are boiled, drain the water and then place them in a large bowl.

4. Add the chopped tomato, onion, cilantro, and mint to the bowl. You may remove the pulp from the tomatoes, but that is optional.

5. Next, add the spices – chaat masala, kala namak rock salt, dried mango powder (amchur), red chili powder, and salt. You may also add the optional cumin powder.

6. Toss to combine. Then squeeze in your fresh lemon/lime.

Enjoy this healthy kala chana chaat for a snack or for lunch!