Recipe: Tasty Raw chana almond salad

Delicious, fresh and tasty.

Raw chana almond salad. This raw salad is one of the huge variety of dishes that can be made with this versatile lentil. A no-cook recipe like this is ideal for summers when you don't want This salad made using chana dal and raw mango can be said to be a variation of this kosumalli. Nutrition Byte: Health benefits of Chana Dal.

Raw chana almond salad By far the healthiest dish that one can put together in a jiffy, is Salads ! Refreshing, Crunchy, Sweet, Spicy and Tangy are a few flavour notes that we come to think of while relishing health in a bowl. A medley of any vegetables or fruits of your choice tossed in a simple earthy dressing of salt. You can cook Raw chana almond salad using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Raw chana almond salad

  1. It's 1/2 cup of Raw black chana.
  2. Prepare 1 of small tomato chopped Medium size.
  3. You need 1 of small Onion chopped medium size.
  4. It's 1/2 of lemon.
  5. It's 1 pinch of Black pepper powder.
  6. Prepare 1 pinch of black salt.
  7. You need of Salt as per taste.
  8. It's 1 pinch of Roasted cumin seeds powder.
  9. Prepare of Mint leaves 1 tsp  chopped.

Chana Salad is a healthy and simple salad recipe made with chickpeas, capsicum, onion and tomatoes. An easy to make, this appetizer recipe is perfect as a starter for any meal. Healthy and refreshing chana salad or Chickpeas salad with fresh veggies and tossed in a lemon and olive oil dressing, Step by step chickpea salad. Then making this healthy and refreshing chana salad or Chickpea Salad is a breeze.

Raw chana almond salad instructions

  1. Soaked the raw chana Over night.
  2. Take the bowl pour the soaked chana in bowl Add soaked Almond.
  3. Add chopped onion, Tomato and mint leaves in a bowl then sprinkle Of black pepper, cumin seeds powder,black salt and white salt add half lemon juices and mix it well together.
  4. Raw chana almond salad is ready to eat.

This full of flavor salad is incredibly easy to make and adds a beautiful. My first taste of kosambari was at a friend's wedding in Karnataka. One spoonful and I was sold. That soaked moong dal could be eaten uncooked - and that it could be delicious - was a revelation. Since then I've been experimenting with salad made of split pulses and.