Jun 2, 2025
Chaat Inspired Salsa | Power Plates
Servings:
4
Meet kala channa, the chickpea’s lesser known little sister. It is commonly used in indian chaat dishes as it can hold its texture even when cooked. I drew inspiration from those flavors to make this easy marinated beans that works well as a main dish or as a salsa-like appetizer.
Ingredients
8 oz dried kala channa
½ red onion
1 mango
1 jalapeño
8oz cherry tomatoes
1 lemon
2 tbsp chaat masala
¼ cup cilantro
¼ cup mint
Method
COOK BEANS. Soak kala channa overnight or for at least 6 hours. Cook in an instant pot for 25 minutes. Let pressure release before opening lid. Drain and rinse. Set aside.
PREP. Finely chop onion, mango, jalapeño, and tomatoes. Thinly slice cilantro and mint leaves.
MIX. Add onion, mango, jalapeño, tomato, cooked beans, lemon, and chaat masala to a bowl with a lid. Mix well to coat everything in the masala. Add cilantro and mint. Mix again.
REFRIGERATE. Cover and refrigerate for at least 1 hour to let flavors meld.
SERVE.
Notes
Kala channa can be found in an Indian or ethnic supermarket, near the dried beans section
I chose to use store bought chaat masala but you can also make your own. Make sure to use one that has amchur (dried mango) powder for the signature tang
Omit red onion if onion-free
Best served cold