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Preparation Time : 480
Cook Time : 10
Total Time : 490
1 cup kabuli chana (chickpeas), soaked overnight
1/4 cup mixed sprouts
1 green chili, chopped
1 tbsp. coriander leaves, chopped
1/2 cup yogurt, beaten
1 tsp. lime juice
1/4 tsp. salt or to taste
1/4 tsp. pepper powder or to taste
2 tbsp. olive oil
Pressure cook the chickpeas in enough water for 6-7 whistles. When cool, drain and keep aside. Pressure cook the sprouts (without water) too for 3 whistles. Keep aside.
For the Dressing - Whisk together yoghurt, 1 tbsp. water, lime juice, salt, pepper powder and olive oil.
Just before serving, mix the chickpeas, green chilli and the sprouts along with the dressing. Serve, garnished with coriander leaves.
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