Ingredients:
1 cup kabuli channa (soaked, overnight)
1 cup maggie or other noodles
1 large onion, finely chopped
1 capsicum finely chopped
1 yellow or red sweet bell pepper
1 tbsp. coriander finely chopped
1 tbsp. vinegar
1 green chilli finely chopped
1 tsp. sugar ground
< tsp. black salt
1 tsp. olive or salad oil
1 tbsp. any oil
Method:
- Make a dressing by mixing olive oil, vinegar.
- Add chillies, salt, black salt, sugar, mix well.
- Cut bell pepper in fine long strips.
- Pressurecook channa, drain, keep aside to cool.
- Crush noodles coarsely. Boil plenty of water, add salt.
- Put noodles and 1 tbsp. oil, cook till noodles are done but not mushy.
- Pour into colander, once water is drained, allow to
- cool in large plate.
- When noodles and channa are cold, add all other ingredients.
- Add dressing, chill and serve, garnished with coriander, and bell pepper.
Making time: 20 minutes (excluding cooling time)
Makes: 5 servings
Shelflife: Best fresh
Kabuli Channa's Index
