MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chole Ki Chaat (Indian Chickpea Salad)
Categories: Indian, Salads
Yield: 2 Servings

MMMMM---------------------------SALAD--------------------------------
1 c Chickpeas; boiled or canned
1 md Potato;
- boiled, peeled & diced
- into bite size pieces
2 ts Neutral oil
1/2 ts Cumin seeds
1 pn Hing (asofetida); generous
1/4 ts Garam masala
1/4 ts Roasted cumin powder
1/4 ts Salt
1 tb Fresh lemon juice;
- or to taste

MMMMM--------------------------TOPPINGS-------------------------------
1/3 c Onions; chopped, approximate
Tomatoes or grape tomatoes;
- chopped
2 Thai green chiles;
- or to tolerance
1 tb Mint leaves; chopped
Black salt (kala namak);
- to taste
Chaat masala; to taste
2 tb Tamarind chutney (imli);
- or to taste
Roasted cumin powder;
- to taste
Red chilli powder; to taste

MMMMM------------------TAMARIND CHUTNEY, (IMLI-----------------------
1/2 c Tamarind pulp; thick
3/4 c Jaggery powder or
- granulated sugar;
- up to 1 c
1 ts Oil
1/2 ts Cumin seeds
1 pn Hing (asafoetida)
1 ts Red chilli powder;
- adjust to tolerance
1/2 ts Roasted cumin seed powder
1/2 ts Kala namak (black salt);
- or to taste
1/4 ts Ginger powder
Salt; to taste
Water; up to 1/2 c as needed

I soak raw chickpeas overnight and then pressure cook them in enough
water with little salt and 1 ts oil. Drain the chickpeas and reserve
liquid for use as stock.

You can add cucumber, grated radish, pomegranate seeds, sev, crushed
papris, etc. to add more texture and crunch.

In a pan, heat up the oil. Add the cumin seeds and once they sizzle
add the hing. Once you smell the aroma, add the chickpeas & potatoes.
Also add the garam masala, cumin powder, and salt. Toss around for 3
to 5 minutes until the chickpeas look shiny. Remove from heat & add
the lemon juice. Mix well.

Transfer to a large enough bowl and add the listed toppings as per
taste. Toss well and serve immediately.

Tamarind Chutney (Imli):

I soak raw tamarind in warm water for 4 to 5 hours and then mash it
until pulp is separated. Sieve the pulp into a bowl and discard the
seeds and thick fibers. You can also use store bought but just keep
in mind that its very salty & slightly acidic so adjust seasonings
accordingly.

In a small sauce pan, heat the oil. Once heated add the cumin seeds,
as soon as the cumin starts to crackle, add all the ingredients
listed above to the pan except water. Simmer the for at least 20
minutes until it starts to thicken. You can adjust water once the
chutney has simmered. It will thicken more on cooling. Remove from
heat, let cool, transfer to a container.

Let cool completely. This can sit for unto 3 weeks in a refrigerator.

Yield: 1-1/2 Cups

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
warm-chickpea-chole-ki-chaat-indian-salad.txt>

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