Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chickpea salad with yogurt and tamarind sauce. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Chickpea salad with yogurt and tamarind sauce is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Chickpea salad with yogurt and tamarind sauce is something that I have loved my whole life.
Cold Potato Salad with Chickpeas and Yoghurt ( No Mayo ) Chickpeas with Yogurt - Quick and Easy Recipe. In a medium bowl combine the chickpeas, parsley and onion.
To get started with this recipe, we have to first prepare a few components. You can have chickpea salad with yogurt and tamarind sauce using 20 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chickpea salad with yogurt and tamarind sauce:
- Take 3 cup (raw)Chickpea soak and boiled
- Get 3 medium potato boiled peeled,cut in small cubes
- Make ready 1 large onion finely chopped
- Prepare 2 medium tomatoes finely chopped
- Make ready 2 large green chillies finely chopped
- Make ready 1 tablesp chat masala
- Take 1 and half cup yogurt
- Take for green chutney:
- Take 1 cup fresh corriender
- Take 1 cup fresh mint
- Make ready 4 green chillies chopped
- Get 1/2 tsp salt
- Make ready For tamarind sauce:
- Make ready 1 cup tamarind pulp(soaked and remove seed)
- Prepare 1/2 tsp salt
- Get 1 tsp crushed red chilli flakes
- Prepare 1/2 tsp ginger powder
- Get 1 tsp cumin seed
- Make ready 1 cup water
- Get 4 tabsp brown sugar or 100 gm jagery
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Instructions to make Chickpea salad with yogurt and tamarind sauce:
- 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.
- For green chatnet add fresh corriender,mint leaves,green chillies and salt.add 3 tabsp water.blend in blender.
- 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.
- Now add chickpeas and potatoes in abowl mix with tomatoes onions green chillies and tamarind sauce and chaat masala.
- Add yougart and green sauce.it's ready to serve.
Nutty chickpeas, almost sweet browned zucchini, cold garlicky yogurt, with an intense toum-like vibe, all together in each forkful is more complexity than I'd ever hoped to find in a plate of beans and yogurt. I made it again the next day, frying more zucchini and using the second half of the fried chickpeas. Not only is it a fantastically light fish dish packed full of fresh Mediterranean flavors, but take away the fish and you're left with an awesome vegetarian (and possibly even vegan) chickpea salad spiked with Tunisian harissa that can be enjoyed hot or cold, and with or without the yogurt sauce depending on. Indian Chickpea Yogurt Salad is the perfect warm weather meal, and is an awesome packed lunch too. The first time I saw an Indian Chickpea Yogurt Salad I knew I would have to veganize it.
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