Good chat masala blends are easily available from any Indian grocer, but if you want to make your own, I have a quick and easy recipe here.
This is my submission to My Legume Love Affair, a most popular monthly event started by dear Susan of The Well Seasoned Cook and hosted this month by Divya.
Chickpea and Tomato Salad with Chat MasalaOther Indian salads you may enjoy:
1 cup dried chickpeas
2 medium tomatoes, chopped
1 small cucumber, diced
1 cup fresh or defrosted frozen corn
3 green chilies, seeded and minced
small handful fresh coriander leaves
juice of 1 lemon
1 1/2 teaspoons chat masala
1 teaspoon sea salt, or to taste
fresh ground black pepper
Rinse the chickpeas under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added.
Drain and rinse the soaked chickpeas and add to a medium saucepan. Cover with fresh cold water and bring to a boil. Turn the heat down to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft and buttery. Drain and set aside to cool slightly.
Place the chickpeas in a large mixing bowl and add the tomatoes, cucumber, corn, chilies and coriander. Pour in the lemon juice and sprinkle in the chat masala, salt and fresh ground black pepper. Toss gently to mix.
Serve warm or cold. Serves 4 to 6.
Three Bean Salad with Fennel
Indian-Style Tomato Salad
Indian-Style Beet Salad with a Yogurt Dressing
On the top of the reading stack: Art & Fear: Observations on the Perils (and Rewards) of Artmaking by David Bayles and Ted Orland
Audio Accompaniment: Tierbeobachtungen by Jan Jelinek