Ingredients
Main Ingredients
- 1 ½ cups cooked chickpeas
- 1 medium cucumber, finely diced
- ½ cup green apple, finely diced or semi ripe green mango
- 1 medium carrot, grated
- ½ cup pomegranate seeds
- 2 tablespoons chopped coriander leaves
- 2 tablespoons fresh grated coconut
- 1 teaspoon chaat masala
- 1 teaspoon roasted cumin powder
- ¼ teaspoon kala namak (black salt)
- lemon juice to taste
- salt to taste
- 1 tablespoon roasted cashew nuts
Tempering Ingredients
- 2 teaspoons oil
- ½ teaspoon mustard seeds
- 1 teaspoon chana dal
- 1 teaspoon urad dal
- 1 teaspoon cumin seeds
- 2 green chilies, finely chopped
- 1 sprig curry leaves
Instructions
- Cooking Chickpeas: Soak the chickpeas overnight, then drain and rinse them thoroughly. Place the soaked chickpeas in an Instant Pot with fresh water and pressure cook for 20 minutes until tender but firm. Allow the pressure to release naturally. Drain and set aside. Alternatively, use canned chickpeas, drained and rinsed, to save time.
- Prepare Tempering: Heat oil in a small pan over medium heat. Add mustard seeds and wait until they begin to splutter. Add urad dal and chana dal, frying until they turn lightly golden brown. Lower the heat and add cumin seeds, chopped green chilies, and curry leaves. Cook this mixture for about one minute, then remove from heat.
- Assemble the Kosambari Chaat: In a large bowl, combine half of the cooked chickpeas, diced cucumber, grated carrot, green apple or mango, and pomegranate seeds. Mix gently to combine all the fresh ingredients evenly.
- Add Seasonings and Tempering: To the bowl, add the fresh grated coconut, prepared tempering, chaat masala, roasted cumin powder, a pinch of kala namak, salt, and lemon juice. Mix everything well, taste and adjust seasoning as needed for a balanced flavor.
- Finish and Serve: Finally, add the roasted cashew nuts and gently fold them in. Let the chaat rest for 10 minutes to allow flavors to meld before serving. Serve immediately or refrigerate until ready to serve for a chilled snack.
Notes
- You can substitute semi-ripe green mango for green apple depending on availability and taste preference.
- Soaking chickpeas overnight helps reduce cooking time and improve digestibility.
- Using canned chickpeas is a quicker alternative but rinse well to reduce sodium content.
- Kala namak adds a unique sulfurous flavor that complements the chaat; adjust quantity to taste.
- This chaat can be refrigerated for up to 24 hours but is best enjoyed fresh to preserve crunchiness.
- Roasted cashews add richness and texture but can be omitted or replaced with peanuts for variation.
- Prep Time: 15 minutes (plus overnight soaking for chickpeas)
- Cook Time: 20 minutes pressure cooking
- Category: Snack
- Method: Instant Pot
- Cuisine: Indian
- Diet: Vegetarian
