Black Chickpeas Salad

This channa salad is my favourite. It is very easy to make and tastes really nice. The salad is not only a starter but also a side dish in itself. Infact, Salads - if dished up interestingly, can be a meal by themselves. And with a few smart combinations of the vegetables you like and the dressings, you can make this salad attractive. Here is my way:

Preparation time: 10 mins

Cooking time: No cooking time

Ingredients:

2 teacups kala channa (black chickpeas) ( http://www.foodsubs.com/Lentils.html )

1/4 cup cucumber, finely chopped

1/4 cup onions, finely chopped

1/4 cup tomatoes, finely chopped

1/4 green mango, finely chopped

4 green chilli, finely chopped

juice of 1 lime

salt to taste

1 tsp chilli powder

1 tsp jeera powder

1 tbsp chopped corainder leaves

Method:

1. Soak the channa in plenty of water for 6-8 hours, preferably overnight.

2. Wash and pressurecook in good amount of water, since the channa will first bloat a third it size on soaking, then double that on pressurecooking. So it is imperative that soaking is done, and not direct pressurecooking for best results.
3. Pressurecook for at least 5-6 whistles, to be done. If channa has for some reason not been soaked in advance, then add a pinch of soda bicarb to the water, while pressurecooking, to aid cooking from within.

4. When done remove the water and cool the channa.

5. In a bowl combine all ingredients with channa. Mix well.

6. Ready to eat.