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Channa Noodle Salad
Channa Noodle Salad
Ingredients
1 cup kabuli channa
(soaked, overnight)
1 cup maggie or other noodles
1 large onion, finely chopped
1 capsicum finely chopped
1 yellow or red sweet bell pepper
1 tsp. olive or salad oil
1 tbsp. any oil
Method
Make a dressing by mixing olive oil, vinegar.
Add chillies, salt, black salt, sugar, mix well.
Cut bell pepper in fine long strips.
Pressurecook channa, drain, keep aside to cool.
Crush noodles coarsely. Boil plenty of water, add salt.
Put noodles and 1 tbsp. oil, cook till noodles are done but not
mushy.
Pour into colander, once water is drained, allow to
cool in large plate.
When noodles and channa are cold, add all other ingredients.
Add dressing, chill and serve, garnished with coriander, and bell
pepper.
1 tbsp. coriander finely
chopped
1 tbsp. vinegar
1 green chilli finely
chopped
1 tsp. sugar ground
tsp. black salt
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