Spicy Bean Salad (Chana Chaat)
YIELD: 5 CUPS (1.19 L)
I’ve been making fresh chickpea chaat
ever since I first ate it by the lake in
Chandigarh. There’s just something
about the perfect, irresistible mix of
veggies, spices, and heat. Then, of
course, the sweet and sour of the
tamarind chutney really brings it home.
It makes you want to lick your fingers
and the bowl clean—the exact meaning
of the Hindi word chaat itself. Feel free
to substitute any bean or lentil for the
chickpeas—black chickpeas, black-
eyed peas, lima beans, and even kidney
beans. What I love about this salad the
most is that if you look down the list of