Chana daal chaat with tamarind & herbs

Make this quick salad using chana daal (split baby chickpeas). Using raw chana daal makes for a wonderful accompaniment to summer barbecues

Ingredients

• 400 g chana daal, washed and soaked for 2 hrs in warm wate
• 2 large handfuls of pomegranate seeds
• 1 ⁄4 cucumber, cut into small chunks
• 1 green chilli, finely chopped
• 1 ⁄4 tsp red chilli powder
• 1 ⁄2 tsp black salt (kalanamak)
• 1 ⁄2 tsp chaat masala (optional)
• 1 ⁄2 lemon, juiced, plus wedges to serve
• 2 tbsp tamarind chutney
• 6 -8 mint leaves, chopped, plus extra to serve
• 1 tbsp chopped coriander leaves
• 1 tbsp finely chopped dill

Steps

1. Soak the chana daal in a bowl of warm water for about 2 hrs.
2. Drain the daal well, then place in a large bowl with all of the remaining ingredients and season well. Stir well, then chill in the fridge for 30 mins before serving for the best flavour, or eat straightaway. Scatter over some extra mint leaves and serve with lemon wedges for squeezing over.