How to Prepare Yummy Chickpea salad with yogurt and tamarind sauce

Chickpea salad with yogurt and tamarind sauce. This recipe is for Chana Chaat which is a spicy Pakistani chickpea salad. It is usually served during Ramadan, but is also enjoyed throughout the rest of the year too. You can have it for a light lunch, as a side dish or as a snack.

When you're ready to serve the chaat, add the chopped coriander (cilantro) and pomegranate seeds, then spoon over the mint yogurt and drizzle with the date and tamarind sauce. This curry gets its lively pucker from tamarind paste. Meeru Dhalwala, co-owner of Shanik restaurant in Seattle as well as Vij's and Rangoli in Vancouver, created it to go with her Winter Greens Curry, but it's excellent on its own, too. You can have Chickpea salad with yogurt and tamarind sauce using 20 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chickpea salad with yogurt and tamarind sauce

1. Prepare 3 cup of (raw)Chickpea soak and boiled.
2. You need 3 of medium potato boiled peeled,cut in small cubes.
3. It's 1 of large onion finely chopped.
4. You need 2 of medium tomatoes finely chopped.
5. It's 2 of large green chillies finely chopped.
6. You need 1 of tablesp chat masala.
7. Prepare 1 of and half cup yogurt.
8. It's of for green chutney:.
9. Prepare 1 cup of fresh corriender.
10. Prepare 1 cup of fresh mint.
11. Prepare 4 of green chillies chopped.
12. You need 1/2 tsp of salt.
13. It's of For tamarind sauce:.
14. Prepare 1 cup of tamarind pulp(soaked and remove seed).
15. It's 1/2 tsp of salt.
16. You need 1 tsp of crushed red chilli flakes.
17. It's 1/2 tsp of ginger powder.
18. It's 1 tsp of cumin seed.
19. You need 1 cup of water.
20. Prepare 4 of tabsp brown sugar or 100 gm jagery.

Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they've just wilted. Top with the chickpea salad and drizzle with some of the yogurt sauce and tamarind dressing.

Chickpea salad with yogurt and tamarind sauce step by step

1. Soak 3 cup chickpeas in water for 8 houes.then boil by addind 1 tsp salt.when tender strain water and cool down.boil potatoes peel and cut in cubes.finely chop onion, finely chop tomatoes..
2. For green chatnet add fresh corriender,mint leaves,green chillies and salt.add 3 tabsp water.blend in blender..
3. For tamarind sauce.in a pan add tamarind pulp,salt,brown sugar,red chilli flaks,gingerpowder and cumin with 1 cup water.cook on medium flame.when mix and thick.turn off flame.let it cool..
4. Now add chickpeas and potatoes in abowl mix with tomatoes onions green chillies and tamarind sauce and chaat masala..
5. Add yougart and green sauce.it's ready to serve..

Top with the pomegranate seeds, cilantro, red cabbage, carrot, beet and ginger. Meanwhile mix the yogurt, tahini, remaining olive oil, lemon juice, honey and remaining cumin until smooth, then set aside. Toss the aubergines with the chickpeas, sprinkle over the pomegranate seeds, drizzle over some of the dressing and serve the rest on the side. Unlike other fritters, which are almost always deep fried, these clever chickpea-based patties are baked in the oven. They come out perfectly crisp on the outside, yet light and chewy on the inside.