Brown Chana Salad

A fresh, colourful, and wholesome salad packed with protein, crunch, and vibrant flavours. The earthy brown chana pairs beautifully with the slight sweetness of beetroot and the tangy crunch of raw mango, while fresh dill and green chillies add a refreshing burst of flavour. Perfect as a healthy side dish, light meal, or nutritious snack.

Ingredients

For the Brown Chana

250 grams brown chana

Salt to taste

Water as required

For the Salad

1 large Totapuri mango (Bottle mango), sliced into thin strips, with or without the skin

3 beetroots, boiled until just cooked but still slightly crunchy, chopped into bite-size pieces

½ cup fresh dill leaves, finely chopped

4 green chillies, finely chopped or as per taste

1 tsp pepper powder or as per taste

Salt to taste

Dressing

2 tbsp olive oil

1 tsp lime juice

½ tsp chaat masala powder

Method

Preparing the Brown Chana

Wash and soak the brown chana for up to 6 hours.

Drain and rinse well.

Add the chana to a pressure cooker with just enough water and salt to taste.

Pressure cook on high for 1 whistle, then lower the heat and cook for 20 minutes.

Drain the cooked chana and rinse lightly with water. Set aside to cool completely.

Preparing the Dressing

In a small bowl, mix together the olive oil, pepper powder, green chillies, chaat masala powder, lime juice, and salt.

Stir well until combined.

Assembling the Salad

In a large bowl, combine the cooked brown chana, raw mango slices, chopped beetroot, and dill leaves.

Toss everything gently.

Pour the prepared dressing over the salad and mix well until evenly coated.

Serve fresh