- 1. Wash and soak both white and black chana for about 8-10 hours. 2. After soaking, wash them again and then transfer them to a pressure cooker. Add 2 Katori of water and pressure cook it on a medium flame for up to 12-15 minutes. Then switch off the flame
- 3. Once the pressure is released, open the lid. Check if the peas become soft then, proceed to the next step. 4. Strain extra water with the help of a strainer and keep them aside.
- 5. Now, wash and peel zucchini and cut it into thin slices. Transfer to a plate. 6. Then peel and cut onion and tomato into long thin slices and transfer to a plate. Put them aside.
- 7. Take a pan, add 1 tsp coconut oil and place thin slices of zucchini. Roast them lightly from both sides. Then transfer to a plate.
- 8. After that, in a big bowl, add boiled white and black chana, roasted zucchini, sliced onion and tomato. Then add white salt, black salt, roasted cumin seeds powder, black pepper powder, green chutney, lemon juice and mix altogether.
- 9. Garnish with chopped coriander leaves. Serve immediately.
Mixed peas salad with roasted zucchini
#myrecipe
#FoodismHappyAtHeart
By Babita Singh
Sep, 27th
635
Servings
4 persons
Cook Time
15 minutes
Ingredients
12
- 14
Ingredients
- White chana 1.2 katori
- Black chana 1/2 katori
- Zucchini 1 small size
- Tomato 2 small size
- Onion 1 medium size
- white salt 1/4 +1/4 tsp
- Black salt 1/4 tsp
- Cumin seeds powder 1/2 tsp
- Turmeric powder 1 pinch
- Lemon juice 1/2
- Black pepper powder 1/4 tsp
- Green coriander mint chutney 2 tbsp
- Coconut oil 1 tbsp
- Coriander leaves 2 tbsp
Instructions
Notes/Tips
1. To make the salad palatable and taste good, pressure cook black and white chana till they become very soft. 2. Once you add all the ingredients, do not leave it for a longer time. Serve it immediately otherwise it starts leaving water and become soggy.
