Mischief in a Bowl – pomegranate & chickpea warm salad

Have you tasted ‘mischief in a bowl’? Let me introduce you to it.

I usually keep a fresh batch of boiled chole (white chickpeas) or kala chana in the fridge. I’ve shared a cooling summer recipe, ‘boiled kala chana salad,’ if you’ve read my earlier recipes. This ‘Mischief in a Bowl’ recipe is a friendly relative who visits us in winter.

Warm a teaspoon of cold pressed sesame oil with a pinch of asafetida (hing) in a wok. Make sure you don’t overheat cold-pressed oils. I like this oil’s warm, nutty flavour, which goes well with my salads.

Once the hing and warm sesame oil have blended, tip in a bowl of boiled chole. I toss the boiled choley in the wok for a good five to seven minutes to get a slightly crispy texture.

Then, I sprinkled some chaat masala, cumin, coriander powder, and salt to taste. I also add a pinch of fennel seed powder and raw sugar to taste. Remember to add finely chopped green chillis and fresh coriander leaves.

And now comes the mischief part. Once I transferred the wok-tossed boiled choley into a bowl, I dropped in a handful of ruby-red juicy pomegranate seeds.

Mix well, and you’ve got yourself Mischief in a Bowl.

Have this as a warm salad, or a snack, your call. This was my breakfast while soaking up the morning sunshine!