Beetroot Chickpea Salad

Ingredients:

Chickpeas(white) / kabuli chana - 1 cup,

Beetroot - 1 small,

Cucumber - half of one medium size,

Green chilly - 2 or 3 nos.

Coriander leaves chopped - 2 tbsp,

Lemon extract - 1 tbsp,

Garam masala - 1/2 tsp,

Seasoning:

Olive oil - 1 tbsp,

Mustard   -  1 tsp,

black gram dal - 1 tsp,

Curry leaves - 4-5 nos,

asafoetida -  1 pinch,

Method:

1. Soak chickpeas overnight (or put in boiling water and close with a tight lid and switch off heat, use it after 1 hour)

2. cook chickpeas in a pressure cooker till soft.

3. Grate beetroot and cook seperately in a vessel.

    Note: Can use beetroot without cooking if you are comfortable with the

            raw taste.

4. chop cucumber into small pieces and keep it aside.

5. Heat olive oil in a kadai, add mustard seeds and let them splutter.

6. Add split black gram dal and let them turn red.

7. Add curry leaves, pinch of  asafoetida and saute.

8. Add chickpeas, green chilly, salt, beetroot and saute till it becomes dry.

9. Turn off heat and combine the above with cucumber pieces, garam masala,      coriander leaves and lemon.

10. cover the kadai and allow it to cool.