Kala Chana Salad – Instant Pot Chickpea Chaat

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This Kala Chana Salad – Instant Pot Chickpea Chaat recipe is quick to assemble, is flavorful, and inexpensive. This is an Indian spicy salad that everyone will love!

Get ready to be “cheerED” over this yummy salad. Simply add all the ingredients into one bowl and toss gently.

This is a common street food snack in India. Indian street food is not all about the main course! You get variety of snacks and appetizers on the streets especially in Mumbai, that’s where I grew up.

What is Kala Chana that is used for this Kaala Chana Salad – Instant Pot Chickpea Chaat?

Chickpea commonly found in the US, are known as garbanzo beans, Kabuli chana or white chana. Kala chana have the same shape as the garbanzo bean but are smaller, and are brownish black in color. They are known as black chickpea or brown chickpea. They have a nutty, buttery taste and have a thick skin. It doesn’t break down quickly. It takes longer to cook as compared to its white counterpart. Even when fully cooked, it will never be as soft as other lentils or beans. Please keep that in mind while cooking it. You may think it is hard and undone, however, it is delicious.

How do I make Kala Chana Salad – Instant Pot Chickpea Chaat?

Firstly, rinse and soak the dry kala chana overnight in 3 cups water. Secondly discard the water when you are about to cook.

When you are ready to cook, place the soaked chickpea in the inner pot. Further add in 2 cups fresh water to the inner pot.

Close the lid on the instant pot and select manual. Pressure cook the chickpea and peanuts for 30 minutes. Let the pressure release naturally.

While the pressure is releasing in the instant pot chop onions, serrano peppers and cilantro leaves finely. Additionally, core and dice the tomatoes into 1/4-inch dice. Also, dice the cucumber to 1/4-inch dice.

When the pressure is released, discard the water and keep the chickpea aside.

Now time to assemble the salad.

In a large bowl that will hold the salad, toss together the boiled chickpea. Further add in chopped onions, tomatoes, cucumber, serrano peppers, and cilantro leaves. Furthermore, add in red chili powder, cumin powder (Jeera), chaat masala powder, dry mango powder (amchur powder), black salt (kala namak), salt, and lemon juice. Mix well. Garnish with sev or aloo bhujiya and serve fresh.

Mix well and serve fresh.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Moreover, try some of our other recipes:

Egg Masala Pav Bhaji

Paneer Pav Bhaji

Easy Mumbai Cheese Pav Bhaji

Chickpea Peanut Salad – Instant Pot Protein Avocado Salad

Cucumber Tomato Cilantro Salad

Boiled Peanut Salad – Instant Pot Protein Chaat

Kala Chana Salad – Instant Pot Chickpea Chaat

Shilpa
This Kala Chana Salad – Instant Pot Chickpea Chaat recipe is quick to assemble, is flavorful, and inexpensive. This is an Indian spicy salad that everyone will love!
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Appetizer, Side Dish, Snack
Cuisine Indian
Servings 3

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 cup kaala chana (dry and soaked overnight in 3 cups water)
  • 2 cups water (to cook)
  • 1/2 onion (1/2 cup chopped)
  • 1 serrano pepper, small (hari mirch, 3/4 tsp chopped)
  • 3 tbsp cilantro, fresh (dhaniya ke patte)
  • 1 tomato (1 cup chopped)
  • 1 cucumber (1 cup chopped)
  • 1 tsp red chili powder   (cayenne pepper)
  • 1 tsp ground cumin    (jeera powder)
  • 1 tsp chaat masala  
  • 1 tsp mango powder     (amchur/amchoor powder)
  • 1/4 tsp black salt  (kaala namak)
  • 1 tsp salt
  • 2 tsp lemon juice
  • 2 tbsp sev or halidram aloo bhujiya (optional)

Instructions
 

  • Rinse and soak the dry kala chana overnight in 3 cups water. Secondly discard the water when you are about to cook.
  • When you are ready to cook, place the soaked chickpea in the inner pot.  Further add in 2 cups fresh water to the inner pot.
  • Close the lid on the instant pot and select manual. Pressure cook the chickpea and peanuts for 30 minutes. Let the pressure release naturally.
  • While the pressure is releasing in the instant pot chop onions, serrano peppers and cilantro leaves finely. Additionally, core and dice the tomatoes into 1/4-inch dice. Also, dice the cucumber to 1/4-inch dice.
  • When the pressure is released, discard the water and keep the chickpea aside.
  • In a large bowl that will hold the salad, toss together the boiled chickpea. Further add in chopped onions, tomatoes, cucumber, serrano peppers, and cilantro leaves. Furthermore, add in red chili powder, cumin powder (Jeera), chaat masala powder, dry mango powder (amchur powder), black salt (kala namak), salt, and lemon juice. Mix well. Garnish with sev or aloo bhujiya and serve fresh.
  • Mix well and serve fresh.

Notes

  • On a scale of 1 to 5 in terms of spice levels I would place this dish at 3, with 1 being low and 5 being high. So you can reduce, eliminate or increase the serrano peppers and reduce the red chili powder as per your spice tolerance.
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