Kabuli Chana & Moongphali Salad Recipe
A vegetarian Indian recipe with kabuli chana (white chickpeas) - soaked overnight, boiled peanuts, onion - chopped. Ready in 1h 30m, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Kabuli Chana & Moongphali Salad Recipe, cook the soaked kabuli in pressure cooker with water and salt for about 5 whistles
kabuli chana (white chickpeas) - soaked overnight(1 cup)salt - to taste - 2
Until just done
- 3
(Kabuli chana has to soak over night or at least for 6 hours)Allow the pressure to release naturally, drain all the water and keep the cooked chickpea separately
kabuli chana (white chickpeas) - soaked overnight(1 cup) - 4
Add whole peanuts with some more water into the pressure cooker, sprinkle with salt and cook for 2 whistle
boiled peanuts(1 cup)salt - to taste - 5
Once the peanuts are cooked, rest till the pressure is released and add the cooked peanuts and kabuli into a mixing bowl
kabuli chana (white chickpeas) - soaked overnight(1 cup)boiled peanuts(1 cup) - 6
Add chopped onions, tomatoes, capsicum, green chilli, coriander leaves and all the spice powders and mix well
onion - chopped(1)tomato - chopped(1)green bell pepper (capsicum) - chopped(1)green chilli - chopped(1)sprig coriander (dhania) leaves(3)red chilli powder(2 teaspoon)dry ginger powder(1/2 teaspoon) - 7
Drizzle fresh lemon juice and mix well and serve fresh
lemon juice(1) - 8
Serve the Kabuli Chana & Moongphali Salad Recipe as a snack with your evening Masala Chai or you can as well serve it along with Punjabi Kadhi Pakora and phulka
kabuli chana (white chickpeas) - soaked overnight(1 cup)
Nutrition Facts
Per serving
Rate this recipe
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Kabuli Chana & Moongphali Salad Recipe
A vegetarian Indian recipe with kabuli chana (white chickpeas) - soaked overnight, boiled peanuts, onion - chopped. Ready in 1h 30m, serves 4.
Curated byAarav Mehta🇮🇳
Directions
8 steps- 1
To begin making the Kabuli Chana & Moongphali Salad Recipe, cook the soaked kabuli in pressure cooker with water and salt for about 5 whistles
kabuli chana (white chickpeas) - soaked overnight(1 cup)salt - to taste - 2
Until just done
- 3
(Kabuli chana has to soak over night or at least for 6 hours)Allow the pressure to release naturally, drain all the water and keep the cooked chickpea separately
kabuli chana (white chickpeas) - soaked overnight(1 cup) - 4
Add whole peanuts with some more water into the pressure cooker, sprinkle with salt and cook for 2 whistle
boiled peanuts(1 cup)salt - to taste - 5
Once the peanuts are cooked, rest till the pressure is released and add the cooked peanuts and kabuli into a mixing bowl
kabuli chana (white chickpeas) - soaked overnight(1 cup)boiled peanuts(1 cup) - 6
Add chopped onions, tomatoes, capsicum, green chilli, coriander leaves and all the spice powders and mix well
onion - chopped(1)tomato - chopped(1)green bell pepper (capsicum) - chopped(1)green chilli - chopped(1)sprig coriander (dhania) leaves(3)red chilli powder(2 teaspoon)dry ginger powder(1/2 teaspoon) - 7
Drizzle fresh lemon juice and mix well and serve fresh
lemon juice(1) - 8
Serve the Kabuli Chana & Moongphali Salad Recipe as a snack with your evening Masala Chai or you can as well serve it along with Punjabi Kadhi Pakora and phulka
kabuli chana (white chickpeas) - soaked overnight(1 cup)
About this recipe
A vegetarian Indian recipe with kabuli chana (white chickpeas) - soaked overnight, boiled peanuts, onion - chopped. Ready in 1h 30m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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