Chhole chaat (Garbanzo bean salad)

Chhole chaat is great for picnics, buffets and shared meals as well as for lunchbox meals.

This is a zero fat recipe, however, adding some oil will make it easier to digest, particularly for people who otherwise have difficulty digesting lentils and beans. You can use any neutral oil.

The dish is packed with protein, vitamins, minerals and can be enjoyed cold.

For four to six people as a side dish, three to four as lunch:

1. Soak two handfuls of chickpeas in plenty of water overnight. Change the water at least once before going to bed.
2. Rinse and change the water in the morning. When ready to cook, boil the chickpeas in plenty of fresh water with salt (a little less than necessary) and a bayleaf. The water level should be about three inches above the chickpeas. Lower the heat once the water starts boiling. Cover the pot. It might take about two hours for the chickpeas to cook. Remember to check for water level from time to time. Add more water if necessary.
3. To see whether the chickpeas are done, squeeze a few with a fork against the wall of the pot. When almost done, add freshly roasted and ground coriander and cumin powder and black pepper. If there’s still a lot of water left, simmer gently until most of the water is gone. With resting, the chickpeas will absorb more water anyway, with or without heat.
4. When lukewarm, remove the bayleaf and mix in tomatoes, cucumber, finely chopped fresh coriander, mint and green chilli, black rock salt (kala namak), turmeric powder, amchoor (dried green mango powder - home made!), a generous amount of freshly squeezed lime juice, a few freshly ground cloves and 1/4 tsp cinnamon powder. Mix well and let it rest for at least an hour. Please don’t use any store bought spice mix!
5. It is up to you to decide the balance of chickpeas and the raw salad items.
6. Onion and garlic can be added, if you like them.

The salad is best eaten within two hours of being assembled. After that, the fresh salad will wilt and not be as nice to eat any more.

Kala namak has volatile sulphurous compounds which give it its characteristic taste, which are lost if it is added in the beginning. That is why we add it towards the end.