Ingredients
Soak kala chana for a few of hours (usually over night).
Boil in a pressure cooker until pressure has build for 5 minutes. Turn stove off and let pressure cooker cool down before opening.
If not using a pressure cooker, boil in a regular pot with plenty of water, check every 15 minutes for consistency of the chana. It should be soft and remain whole, not mushed.
Finely chop red onion.
Add onion and cilantro chutney to the chana.
Enjoy as chaat (tapas, snack).
- Kala chana (available at any Indian store)
- Red onion
- Cilantro chutney
Soak kala chana for a few of hours (usually over night).
Boil in a pressure cooker until pressure has build for 5 minutes. Turn stove off and let pressure cooker cool down before opening.
If not using a pressure cooker, boil in a regular pot with plenty of water, check every 15 minutes for consistency of the chana. It should be soft and remain whole, not mushed.
Finely chop red onion.
Add onion and cilantro chutney to the chana.
Enjoy as chaat (tapas, snack).
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