Kalay chanay

Tangy and savory boiled blackpeas salad.


  • 500 grams dry black chickpeas, soaked overnight
  • 1 chopped tomato
  • Chopped green chillis
  • 2 tablespoons oil
  • 2 red onions, cut into fine rings
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon nigella seeds
  • 2 tablespoons white poppy seeds
  • 1/4 cup tamarind chutney
  • Coriander leaves
  • Raw red onion rings


  1. Drain and pressure cook chickpeas with water till soft.
  2. Heat oil. Splutter cumin seeds, nigella seeds and poppy seed. Add onions and fry till soft yet crunchy.
  3. Add boiled chickpeas. Mix well. Cook for 2-3 minutes.
  4. Take off heat. Add tamarind chutney and mix well. Garnish with coriander leaves and onion rings.
  5. Turn off heat and add the tamarind chutney and garnish.
  6. Serve Kalay chanay hot.

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