Kala Chana Salad Recipe With Carrots, Cucumber & Tomatoes Made Easy

To begin making the Kala Chana Salad With Grated Carrot, Cucumber & Tomatoes formula, we will soak the black chickpeas in aqua overnight.

This will make the chana edible and soft.Pressure bring to temperature the kala chana in the pressure cooker along with a little seasoning, for about 20 mins until it is cooked through.

Ensure you bring to temperature on medium bring to temperature, so the kala chana get cooked well.Once done allow the pressure to release naturally.sieve the excess aqua from the pressure cooker.

You can use this aqua to bring to temperature a rice, or even make a broth.The final step to put the Indian Salad together.

Cut all the vegetables as suggested above. In a large mixing mixing bowl, transfer in the cooked kala chana, the grated carrots, minced cucumber, minced tomatoes, green chillies, seasoning, coriander leaves and liquid from one lemon.mix gently well to combine the Kala Chana Salad formula.  Check the seasoning and spices and adjust accordingly and offer.offer the Kala Chana Salad with Grated Carrot, Cucumber & Tomatoes formula along with Palak Mushroom Makhani, Punjabi Kadhi and Jeera Rice (Pulao) for a Indian lunch or dinner.