Ingredients
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1 cup Kala Chana (black chickpeas)
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Salt to taste
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2 Medium boiled potatoes, cut into big cubes
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1 Medium onion, sliced
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2 Medium cucumbers, cut into big pieces (optional)
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1 Large piece of ginger, finely chopped
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1 Large bunch of fresh coriander, finely chopped
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2-3 tbsp Black sesame seeds (til)
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2-3 tsp Oil
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1 tsp Chilli flakes
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3-4 Green chillies
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Juice of 1 lime
About
I love discovering new regional flavors, and our neighbors from Nepal make this incredibly high protein (10 gm per serving) simple side dish quite regularly!
I thought it was the perfect addition to our Easy Meal Ideas series. It’s fresh, tangy, protein-packed, and absolutely addictive paired with some classic dal chawal or hot parathas.
Steps
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1
Done
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Boil the kala chana with a pinch of salt until they are completely tender. Once done, drain and transfer them to a large mixing bowl. |
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2
Done
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Add the cubed boiled potatoes, sliced onion, cucumber pieces (if using), finely chopped ginger, and half of the chopped coriander into the bowl. |
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3
Done
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Dry roast the black sesame seeds in a pan over medium heat until fragrant. Allow them to cool completely, then coarsely grind them and mix them into the chutney. |
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4
Done
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Add salt to taste and mix the bowl's ingredients gently. |
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5
Done
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5. Prepare the tadka by heating the oil in a small pan. Once hot, add the chilli flakes, green chillies, and the remaining fresh coriander. |
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6
Done
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6. Pour this sizzling hot tadka directly over the chutney. |
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7
Done
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Squeeze the fresh lime juice over the top, mix everything well to combine the flavours, and serve immediately. |
