Brown ChickPeas Salad, that's what I call them when I take it to work for lunch, sounds very exotic right!!!
Brown chickpeas/kala chana 1 cup soaked in the morning if you want to use them in the evening, so almost 6 hrs of soaking. (Use canned chickpeas if this is too much work)
Oil 1 tsp
Mustard seeds 1tsp
Urad dal 1/2 tsp
Red chilli dry 1
Hing a smidgen
Green chilli & ginger paste
Sambar pwd 1/2 tsp
Onion pwd 1/4 tsp
Salt to taste
Fresh coconut grated 2 tbsps
lemon juice 1/2 tsp
Cook the chickpeas in the pressure cooker for about 15 minutes under pressure.
Let it cool then open the cooker.
Heat oil add mustard seeds let it spultter, add urad dal, red chilli, hing and curry leaves.
Add green chilli and ginger paste, add the chickpeas and whatever water was left in the pan and the salt..
Cook till almost semi-dry, add sambar masala and onion pwd. Stir for a few minutes and add grated coconut.
Take off heat add lemon juice.
Serve at room temperature.
Once cooled add chopped tomatoes, onions and cucumbers and voila, you have a salad.