Ingredients
1/4 cup soaked boiled moong
1/4 cup soaked boiled kabuli channa (white chick peas)
1/4 cup soaked boiled white peas
1 boiled potato finely chopped
1 onion, finely chopped
1 tbsp. coriander leaves finely chopped
3/4 cup tied curds (tied for 30 minutes)
1 tsp. sugar ground
3/4 tsp. salt
1/4 tsp. chaat masala
1/5 tsp. red chilli powder
1/4 tsp. cumin & mustard powder
1/2 tsp. green all-purpose chutney (refer recipe)
1 tsp. tamarind chutney (refer recipe)
METHOD:
- Drain out all water from boiled peas,channa, moong.
- Put all ingredients in a large glass bowl, except curds and both chutneys.
- Chill without stirring for at least 20 minutes.
- Beat curds till smooth, add chutneys, mix till blended.
- Pour over contents of bowl.
- Mix gently, garnish with a bit more coriander.
- Serve chilled as a side dish, a snack on a hot evening, or as an accompaniment.
Making time: 15 minutes to assemble (excluding boiling time)
Makes: 4-5 servings
Shelflife: One day
