Kabuli Chana & Moongphali Salad Recipe

Name: Kabuli Chana & Moongphali Salad Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Chickpeas (1 cup Kabuli Chana (White Chickpeas) soaked overnight); 1 cup Peanut (1 cup Boiled Peanuts); 1 piece Yellow Onion (1 Onion chopped); 1 piece Tomato (1 Tomato chopped); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) chopped); 1 piece Green Chili (1 Green Chilli chopped); 3 sprig Cilantro (3 sprig Coriander (Dhania) Leaves); 1 tsp Amchur (1 teaspoon Amchur (Dry Mango Powder)); 2 tsp Red Chili Powder (2 teaspoon Red Chilli powder); ½ tsp Ginger Powder (1/2 teaspoon Dry ginger powder); 0 pieces Table Salt (Salt to taste); 1 piece Lemon Juice (1 Lemon juice)

Kabuli Chana & Moongphali Salad Recipe - Indian Salad Recipes (Indian)

90 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
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Egg Free

Steps

1To begin making the Kabuli Chana & Moongphali Salad Recipe, cook the soaked kabuli in pressure cooker with water and salt for about 5 whistles. Until just done. (Kabuli chana has to soak over night or at least for 6 hours)
2Allow the pressure to release naturally, drain all the water and keep the cooked chickpea separately. Add whole peanuts with some more water into the pressure cooker, sprinkle with salt and cook for 2 whistle.
3Once the peanuts are cooked, rest till the pressure is released and add the cooked peanuts and kabuli into a mixing bowl.
4Add chopped onions, tomatoes, capsicum, green chilli, coriander leaves and all the spice powders and mix well. Drizzle fresh lemon juice and mix well and serve fresh.
5Serve the Kabuli Chana & Moongphali Salad Recipe as a snack with your evening Masala Chaior you can as well serve it along with Punjabi Kadhi Pakoraand phulka.