Hi-Protein Kala Channa Salad & Soup | काले चने का सलाद और सूप | Black Chickpea Salad | Kunal Kapur

kala channa

🥗Healthier: quinoa

💰Cheaper: canned chickpeas

Quinoa is a protein-rich alternative, while canned chickpeas are more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is budget-friendly.

Soak black chickpeas overnight for at least 8-10 hours.

In a pressure cooker, add soaked black chickpeas, bay leaf, black cardamom, and salt.

Cook on high heat until the first whistle, then lower the flame and cook for 5-6 whistles.

Strain the boiled chickpeas and remove bay leaf and black cardamom.

Heat olive oil in a pot and add cumin seeds, black pepper, and clove.

Add roughly sliced onion, garlic, ginger, and green chili to the pot and cook on high heat for 2-3 minutes.

Add turmeric and Kashmiri chili powder, then add water and bring to a boil for 10-12 minutes.

In a bowl, combine cooled black chickpeas, cucumber, tomato, optional boiled potato, green chili, pomegranate, and green coriander.

Add roasted and crushed cumin seeds, chaat masala, salt, black salt, optional sugar, and a generous amount of lemon juice to the salad.

Mix the salad properly and taste for seasoning.

For the soup, blend some of the boiled chickpeas to thicken the soup, then add to the boiling soup and give it a quick boil before straining.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary