2 cups chanay, soak overnight (preferably 12 hrs.) in 5 cups of water and 1/2 tsp. baking soda.
2 small cucumbers
2 large tomatoes
8 ½ oz. radishes
1 red pepper seeded
1 small red onion
1 bunch cilantro
6 tbsp. olive oil
Lemon zest and 3 tbsp. lemon juice
1 ½ apple cider vinegar
1 tsp. garlic
1 tsp. super fine sugar
1 tsp. ground cardamom
1 ½ tsp. ground spice
1 tsp. ground cumin
Greek yogurt (optional)
Salt and freshly ground black pepper
Rinse soaked Kabuli chanay, boil until tender, skimming foam. Drain and cool.
Chop cucumber, tomato, onions, radish, pepper and cilantro, drizzle salad dressing and toss lightly (5 tbsp olive oil, lemon juice zest, vinegar, garlic, sugar).
Mix cardamom, cumin, all spice and salt and add chanay to it.
In a pan put a tbsp. of olive oil, heat and toss chanay. Coat, lightly frying until warm, ensuring that they don’t stick to pan.
Spoon warm chanay on one side of the platter, on the other side serve the cold salad, serve with a side of raita or greek yogurt, sprinkle with freshly ground black pepper.
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