Oh new ginger! So soft and sweet, without the strong ginger bite of its older sister. In this salad use only young ginger, without any fibres – it is gentle enough for this dish whereas the older ginger, brown in colour and more fibrous, will overwhelm the dish and be tough to eat. This is a recipe from Yamuna Devi’s Lord Krishna’s Kitchen.
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 make it yourself.
And just to stress the point again, use only young ginger, without any fibres – the older ginger, brown in colour and more fibrous, will be unpleasant.
Kabli Chana Adrak Kachamber | Chickpeas with Young Ginger Root Salad
Source : Adapted from 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.
Use canned chickpeas for a really quick and simple salad.
It is possible to use chickpeas soaked overnight (but not cooked). However, I prefer to cook the chickpeas a little before using in the salad. Or sprout chickpeas and use them as the sprouts begin to appear.
Use soaked mung dal instead of chickpeas.
This dish can form a salad or fresh chutney to eat with lunch or dinner. Place in the middle of a wonderful Middle Eastern flat bread wrap with some chopped green onion and green coriander/cilantro leaves.