Making the Kabuli Chana & Moongphali Salad Recipe, cook the soaked kabuli in pressure cooker with water and salt for about 5 whistles.. (Kabuli chana has to soak over night or at least for 6 hours)
Allow the pressure to release naturally, drain all the water and keep the cooked chickpea separately. Add peanuts with some more water into the pressure cooker, sprinkle with salt and cook for 2 whistle.
Once the peanuts are cooked, rest till the pressure is released and add the cooked peanuts and kabuli into a mixing bowl.
Add chopped onions, tomatoes, green chilli, coriander leaves and all the spice powders and mix well. Drizzle fresh lemon juice and mix well and serve fresh.
