Save this filling, crunchy & protein-rich recipe to make later!🥗
Makes: 2 | Time: 20 mins ⏱️
🟢 Preparation
Soak ¼ cup kala chana in water overnight.
Soak ¼ cup sunflower seeds for 6 hours.
🟢 Ingredients
For Chana
¼ cup kala chana, soaked
¼ tsp rock salt
½ cup water
For Dressing
¼ cup makhana, roasted
¼ cup sunflower seeds, soaked
2 tbsp chopped coriander leaves
5 mint leaves
1 small green chili
1 tbsp lemon juice
¾ tsp rock salt
¼ cup water
Veggies
¾ cup chopped tomato
¾ cup chopped cucumber
¾ cup chopped capsicum
Topping
2 tbsp roasted sunflower seeds
1 tsp chopped coriander leaves
🟢 Method
1. Heat a pressure cooker and add soaked kala chana, rock salt and water. Cook for 4 whistles on medium flame, then 2 on low flame.
2. Let the steam release and transfer the cooked chana to a bowl.
3. Blend all dressing ingredients until smooth.
4. In a mixing bowl, add the veggies, cooked chana and dressing. Toss well.
5. Top with roasted sunflower seeds and coriander, and serve fresh!
Tip: Chill the salad for 15 minutes before serving for an even better crunch and flavor.
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Sessions: Morning, Noon & Evening (IST)
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