Black Gram (KALA CHANA) salad with green dressing

Kala chana salad is a great alternative for the popular yellow chickpea salad. It is protein packed, flavourful, filling and fresh. The star of the salad is the green dressing made of cilantro among other ingredients.

Serves: 2 persons

Prep Time: 50 minutes

––––––––––––––––––––––––––––––––––

Ingredients

For the Dressing (makes about ¾ cup)

• Cilantro – 1.5 oz

• Mint – 0.5 oz

• Ginger – 2-inch piece (or 15 g)

• Olive oil – 1/4 cup

• Lemon juice – 3 tbsp

• Salt – 1.5 tsp

• Black pepper – 1 tsp

• Sugar – 4 tsp

For the Salad

• Black gram (available at Indian grocery stores) – 1.5 cups dry (yields ~4 cups cooked)

• Onions, diced – 1 cup

• Tomatoes, diced – 1 cup

• Cucumber, diced – 1 cup

• Celery, diced – 1 cup

––––––––––––––––––––––––––––––––––

Instructions

1. Soak the black gram overnight (6–8 hours) with at least 2 inches of water.

2. Drain soaked black gram, add to Instant Pot with 3 cups water and 1 tsp salt. Pressure cook on high for 45 minutes with natural release. (Or use stovetop pressure cooker.)

3. In a blender, add dressing ingredients and blend until smooth. Don’t add extra water. Chill dressing at least 30 minutes before use.

4. Dice onions, tomatoes, cucumber, and celery. Add to a large bowl.

5. Drain and rinse cooked black gram under cold water. (Tip: Save the cooking liquid to make soup with lemon juice, chaat masala, and salt.)

6. Add black gram to veggies. Add dressing as desired, mix well, and adjust salt to taste.

––––––––––––––––––––––––––––––––––

Notes

• Dressing keeps well in fridge for 2–3 days.

• Try adding diced avocado or pomegranate for variety.

• Great for meal prep as it holds well.