Kala Chana Dahi Tadka Salad
Kala Chana Dahi Tadka Salad
Ingredients
For the Main Salad Components
- 1 cup kala chana, dried
- 1/2 onion, diced
- 1 tomato, diced
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped, for garnish
For the Dahi Tadka Dressing
- 1 1/2 cups Greek yogurt
- 1 tablespoon ghee, or oil
- 1/2 teaspoon mustard seeds
- 1 green chilies, chopped
- 6 curry leaves
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon lime juice, freshly squeezed
Instructions
- 1
Place the dried kala chana in a large bowl and cover with plenty of cold water. Let them soak overnight, or for at least 8 hours. The chickpeas will expand significantly.
⏱️ 480 min
- 2
Drain the soaked kala chana and rinse thoroughly. Transfer them to a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer until the chickpeas are tender, about 45-60 minutes. Drain and set aside to cool.
⏱️ 60 min
- 3
While the chickpeas are cooking, prepare the hung yogurt. Line a fine-mesh sieve with a few layers of cheesecloth or a clean kitchen towel. Place the sieve over a bowl. Spoon the Greek yogurt into the lined sieve. Let it drain for at least 30 minutes to remove excess whey, resulting in a thicker consistency.
⏱️ 30 min
- 4
In a small pan, heat the ghee or oil over medium heat. Once hot, add the mustard seeds and allow them to splutter. This usually takes about 15-30 seconds.
⏱️ 2 min
- 5
Add the chopped green chilies and curry leaves to the pan. Sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 6
Remove the pan from the heat and stir in the red chili powder and turmeric powder. Stir briefly to combine the spices and allow them to release their aroma without burning.
⏱️ 1 min
- 7
Carefully pour the hot tadka mixture over the hung yogurt in the bowl. Stir gently to combine.
⏱️ 1 min
- 8
Season the yogurt and tadka mixture with salt and freshly ground black pepper. Squeeze in the fresh lime juice. Mix everything thoroughly until all ingredients are well combined and the dressing is smooth.
⏱️ 2 min
- 9
In a large mixing bowl, combine the cooled boiled kala chana with the diced onion, diced tomato, diced cucumber, and diced red bell pepper.
⏱️ 5 min
- 10
Pour the prepared dahi tadka dressing over the salad ingredients. Mix everything gently but thoroughly to ensure all components are coated with the dressing.
⏱️ 3 min
- 11
Garnish with fresh chopped cilantro before serving. Serve immediately or chill for a short period for enhanced flavors.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kala Chana Dahi Tadka Salad
Ingredients
For the Main Salad Components
- 1 cup kala chana, dried
- 1/2 onion, diced
- 1 tomato, diced
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped, for garnish
For the Dahi Tadka Dressing
- 1 1/2 cups Greek yogurt
- 1 tablespoon ghee, or oil
- 1/2 teaspoon mustard seeds
- 1 green chilies, chopped
- 6 curry leaves
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon lime juice, freshly squeezed
Instructions
- 1
Place the dried kala chana in a large bowl and cover with plenty of cold water. Let them soak overnight, or for at least 8 hours. The chickpeas will expand significantly.
⏱️ 480 min - 2
Drain the soaked kala chana and rinse thoroughly. Transfer them to a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer until the chickpeas are tender, about 45-60 minutes. Drain and set aside to cool.
⏱️ 60 min - 3
While the chickpeas are cooking, prepare the hung yogurt. Line a fine-mesh sieve with a few layers of cheesecloth or a clean kitchen towel. Place the sieve over a bowl. Spoon the Greek yogurt into the lined sieve. Let it drain for at least 30 minutes to remove excess whey, resulting in a thicker consistency.
⏱️ 30 min - 4
In a small pan, heat the ghee or oil over medium heat. Once hot, add the mustard seeds and allow them to splutter. This usually takes about 15-30 seconds.
⏱️ 2 min - 5
Add the chopped green chilies and curry leaves to the pan. Sauté for about 30 seconds until fragrant.
⏱️ 1 min - 6
Remove the pan from the heat and stir in the red chili powder and turmeric powder. Stir briefly to combine the spices and allow them to release their aroma without burning.
⏱️ 1 min - 7
Carefully pour the hot tadka mixture over the hung yogurt in the bowl. Stir gently to combine.
⏱️ 1 min - 8
Season the yogurt and tadka mixture with salt and freshly ground black pepper. Squeeze in the fresh lime juice. Mix everything thoroughly until all ingredients are well combined and the dressing is smooth.
⏱️ 2 min - 9
In a large mixing bowl, combine the cooled boiled kala chana with the diced onion, diced tomato, diced cucumber, and diced red bell pepper.
⏱️ 5 min - 10
Pour the prepared dahi tadka dressing over the salad ingredients. Mix everything gently but thoroughly to ensure all components are coated with the dressing.
⏱️ 3 min - 11
Garnish with fresh chopped cilantro before serving. Serve immediately or chill for a short period for enhanced flavors.
⏱️ 1 min