KalaChanna And Aloo Salad / Warm Black Chickpea and Potato Salad

Kala Channa is like either you like it or hate it . If you are one of those people who love it then this recipe is a must try :). Quick and easy side and tastes good served over in kind of chat you are making and makes it healthy too.

BlackChickPea/ Kala Channa - 1/2 cup ,soaked over night in water

Potato - 2 small yukan gold or red

Onion - 1/2 cup chopped

Ginger - 1 tsp chopped very fine

Green Chilli - 1 tbsp or to taste chopped fine

Coriander/Cilantro - 2 tbsp chopped fine

Lemon Juice - 2 tsp

Garam Masala - 1/2 tsp

Turmeric - 1/4 tsp

Hing - 1/4 tsp

Oil - 1 tbsp

Salt to taste.

1. Cook soaked chickpea , salt , turmeric, hing till well done but not mushy .

2. Boil potato too till fork tender but take care not to overcook.

3. Heat oil in a pan and add onion , ginger , chilli .

4. Cook till onion start to just change color.

5. Add drained cooked chickpea and cook till moisture if any dries .

6. Sprinkle with garam masala.

7. Break Potatoes with a fork and add it to the chickpea and mix everything light handedly.

8. Switch of the flame check for salt and add if needed .

9. Add lemon juice, cilantro and mix well but light handedly.

PS : I pressure cook black chickpea till three - four whistles.

Its important to add fork broken potatoes rather than

chopped. When you mix the salad some of the broken

potatoes will becomes creamy and coat the chickpea

which makes it very tasty otherwise salad becomes too dry.

I'm sending this to MLLA 15 hosted by Sia at MonsoonSpice and initiated by Susan at The Wellseasoned Cook