Chana & cucumber salad

Soak black chana overnight. Pressure cook for 10 minutes after first whistle. Switch off the flame and let pressure releases automatically.

Wash, peel and chop onion, capsicum, cucumber, tomato, green chilli and coriander leaves.

Remove black chana in a mixing bowl. Add all the chopped vegetables in it.

Squeeze a lemon. Add all dry masale and toss.

Serve in breakfast or enjoy as a snack.