Oh I love new ginger. So soft and sweet, without the strong ginger bite of its older sister. I found some today in the little corner store and had to make this salad. In this salad, another entry in my Simple but Amazing Salad series, use only this wonderful young ginger, without any fibres – the older ginger, brown in colour and more fibrous, will overwhelm the dish.
Notes on Recipe
You can use canned chickpeas for a really quick and simple salad, you can use chickpeas soaked overnight (but not cooked), or you can even sprout some chickpeas and use them as the sprouts begin to appear. You can even use some soaked mung dal instead of chickpeas.
Notes on Ingredients
You can read all about chickpeas (garbanzo beans) in this earlier post.
Chat Masala is a wonderfully bitey mix of spices. You can buy it at your Indian grocer, or be brave and make it yourself. Find out how easy that is in this post.
And just to stress the point again, use only young ginger, without any fibres – the older ginger, brown in colour and more fibrous, will overwhelm the dish.
If you are a person who experiments with breakfast, breaking out of the traditional cereal breakfast custom, this makes an excellent breakfast dish. The ginger in it aids your digestion all day. Eat it with some seasonal and fresh fruits.
Otherwise it can form a salad or fresh chutney to eat with lunch or dinner. Placed into the middle of a wonderful Middle Eastern flat bread wrap with some chopped green onion and green coriander/cilantro leaves would be marvellous.
Kabli Chana Adrak Kachamber (Chickpeas with Ginger Root Salad)
Source : From the book: Lord Krishna’s Cuisine
Cuisine: Indian influenced
Prep time: 10 mins + 8 hours soaking time
Cooking time: 0 mins
Serves: 1 – 4 people, depending how you use it
50g whole chickpeas (channa), soaked in 1.5 cups water for 8 hours or overnight
4cm piece fresh young ginger root
1.5 Tblspn lime or lemon juice
0.5 tspn chat masala or sea salt if chat masala not available
0.25 tspn freshly ground black pepper
Drain the chickpeas and rinse under running water.
Peel and slice the ginger into paper-thin rounds, then into paper thin julienne. You can use a mandoline for this if you have one.
Combine all ingredients in a small bowl and toss well. Serve directly onto dinner plates in small mounds.