Ariso Recipes
Tangy Chickpea and Green Mango Salad
Last update date: February 12, 2024
Let your taste buds be enchanted by Tangy Chickpea and Green Mango Salad. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Chickpeas (Kabuli Chana), Red Onion. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.35 minutes.
Indian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To begin crafting the tangy chickpea and green mango salad, start by washing and soaking the chickpeas overnight.
2
In a pressure cooker, add the soaked chickpeas along with water. pressure cook for 6 whistles over high flame. reduce the flame and continue cooking for an additional 15 minutes.
3
Turn off the heat and let the pressure release naturally. drain the excess water and transfer the cooked chickpeas to a bowl. set aside.
4
In a mixing bowl, combine the cooked chickpeas, finely chopped red onion, chopped green chili, and diced ripe local tomato. season with salt and ground red chili powder. mix the ingredients thoroughly.
5
Add the chopped unripe green mango pieces to the mixture. sprinkle chaat masala and squeeze fresh lemon juice over the salad. gently toss the salad to ensure even distribution of flavors.
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