I have just the thing for you to take to your next potluck or bbq! Black-eyed pea chaat, also known as lobia chaat, is a tangy, sweet, and spicy bean salad.
If you’re unfamiliar with chaat, it’s an Indian snack that’s normally made with fried food (like aloo tikki or samosa). I’m sharing a healthier chaat recipe that calls for black-eyed beans, potatoes, herbs, and spices. You can top this chaat with crispy sev (thin noodles made from besan chickpea flour) and pomegranate arils (diced mango works too!).
This chaat is light and refreshing but also filling and comforting. It’s the perfect appetizer for a summertime gathering. Or serve it as a snack with chai or even as a meal.
The best part about this recipe? You can make the beans and the potatoes at the same time in the same pot. When it’s done, mix in some spices, toss it with a really flavorful dressing, and let it sit for a few minutes to absorb all of that salty, tangy, herby goodness.
Have fun with this recipe. You can add other veggies to this if you’d like (cucumber or red bell pepper would be great) but if you do, make sure to adjust spices accordingly.
I’ve added green chutney and tamarind chutney to the dressing in the recipe below, but feel free to serve this chaat with additional bowls of chutney as well as extra toppings! That way, people can add what they like to their bowls (I tend to go heavy-handed on the crispy sev, lol). Enjoy!
- 2 cups dried black-eyed peas soaked for 3 hours
- 1 pound gold potatoes approx 3, peeled, leave whole
- 1 ½ cups water
- 1 ½ teaspoons salt to taste
- 1 teaspoon coriander powder
- 1 teaspoon amchur dried mango powder
- 1 teaspoon roasted cumin powder
- ¼ teaspoon kala namak (black salt) to taste
- ¼ teaspoon cayenne
- ⅛ teaspoon black pepper
- 1-2 green chilis minced
- ½ cup cilantro leaves chopped
- ¼ cup chopped red onions green onions or regular onions work too
- 3 tablespoons tamarind chutney
- 3 tablespoons green chutney
- 2 tablespoons lemon juice
- 2-3 tablespoons olive oil optional
- 2 tablespoons chopped mint leaves optional
- Handful of pomegranate arils to taste (can also use diced mango!)
- Handful of sev besan noodles, to taste
- Red onion chopped
- Serve with additional chutney optional
- Soak the black-eyed peas in water for 3 hours. Drain and rinse.
- Add the black-eyed peas, whole peeled potatoes, and water to the instant pot.
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Naturally release pressure for 10 minutes, then open the valve to release remaining pressure.
- Remove the potatoes and allow them to cool. Once cool, chop them and set aside for now.
- Add the spices to the beans and mix well.
- Combine the dressing ingredients together in a bowl, then stir the dressing into the beans.
- Gently stir the chopped potatoes into the beans and allow it to all sit for 5 minutes (if there’s any water remaining in the pot, it’ll get absorbed).
- Serve warm or at room temp and garnish with pomegranate arils, sev, red onion and cilantro just before serving.
For all the parents working at home with kids… I feel ya, lol.
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