1 cup dry garbanzo beans
1 whole cinnamon stick
couple of pinches of amchur powder(Optional)
3/4 cup chopped tomatoes
3/4 cup chopped onions
1/2 to 3/4 cup chopped cilantro
Avocado Dressing as much as you prefer. Recipe here
Wash and soak garbanzo beans overnight in water. Add soaked garbanzo beans, cinnamon stick, amchur powder, salt and 2 to 3 cups of water to a pressure cooker. Pressure cook till 5 to 6 whistles. Once the pressure is off, open the lid and drain all the water. Let the chickpeas cool. 1 cup of dry beans should roughly yield upto 3 cups of cooked beans.
Once the chickpeas are cooled down add in tomatoes, onions, cilantro and avocado dressing. Check the taste for salt and spice. If not enough salt or spicy add in salt and 1 or 2 minced green chillies.
Serve the salad cold or at room temperature.
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