PREP WORK:

• To ‘SOAK’ the dry chana / chickpeas:

  Take 2 cups of dry chickpeas into a wide vessel, wash them thoroughly. Add water, 4 times the quantity of beans.

  Leave the vessel on kitchen platform, let them soak for 8 hrs/overnight. Strain the soaked water before cooking.

If you are using canned (or) already cooked chickpeas, ignore all the above PREP WORK steps, and proceed with the recipe from here.

Stove Top Method South Indian style Chickpeas Salad:

• To ‘COOK’ the soaked chana / chickpeas: on STOVE TOP:

  Take the soaked chickpeas into a sauce pan, add double quantity of water. Close with lid.

  Let them cook on stove-top medium flame until they soften (might take 30 to 40 mins).

  on STOVE TOP PRESSURE COOKER:

  Take them into the cooker. Add 3 cups of water.

  Close the lid, put the whistle ON, let it cook for 5 whistles.

  Open only when the pressure is released.
• TO MAKE THE SALAD: Put a frying pan on stove top under medium flame, add the oil and heat it up.

  Add all the ‘Ingredients for tempering’ and saute them.
• Break each dry red chilli into two and add them to the pan, along with curry leaves.

  Saute them for 2-3 secs and then add all the boiled chickpeas/ chana to the pan.
• Just give a stir and add the required salt. Toss/Mix everything and leave the pan open, for about 2-3 mins.

  Then, add the desiccated/fresh grated coconut and red chilli powder / chilli flakes / paprika.
• Gently mix up everything, such that the grated coconut and chilli powder are coated thoroughly.

  After 30 sec to 1 min, switch the flame off.
• Serve & Garnish with chopped coriander and lemon slice. Done!!

Instant Pot Method South Indian style Chickpeas Salad:

• Take the soaked chickpeas into the Instant Pot. Add 3 cups of water.

  Close the lid, turn the valve to SEALING, and set the mode to PRESSURE COOK under HIGH PRESSURE for 4 mins (or) else BEAN / CHILI mode.

  Release the pressure naturally (NPR).

  Transfer all the boiled chickpeas into a separate bowl.
• TO MAKE THE SALAD: Put the Instant Pot vessel back, switch ON the gadget, set the MODE to SAUTE for 4 mins.

  Add the Oil, let it heat, then add all the ‘Ingredients for tempering’ and saute them.

  Immediately add the boiled chickpeas.
• Add the finely chopped coriander, red chilli powder / chilli flakes, and grated fresh coconut / desiccated coconut and salt.
• Give everything a gentle but thorough mix, such that the grated coconut and spices are covered all over the chickpeas.

  Switch the GADGET off, and transfer the dish into a serving bowl. Done!