### TranslatedIngredients: 1 cup Kabuli Chana (White Chickpeas) - soaked overnight,1 cup Boiled Peanuts,1 Onion - chopped,1 Tomato - chopped,1 Green Bell Pepper (Capsicum) - chopped,1 Green Chilli - chopped,3 sprig Coriander (Dhania) Leaves,1 teaspoon Amchur (Dry Mango Powder),2 teaspoon Red Chilli powder,1/2 teaspoon Dry ginger powder,Salt - to taste,1 Lemon juice ### PrepTimeInMins: 30 ### CookTimeInMins: 60 ### TotalTimeInMins: 90 ### Servings: 4 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kabuli Chana & Moongphali Salad Recipe, cook the soaked kabuli in pressure cooker with water and salt for about 5 whistles. Until just done. (Kabuli chana has to soak over night or at least for 6 hours)Allow the pressure to release naturally, drain all the water and keep the cooked chickpea separately. Add whole peanuts with some more water into the pressure cooker, sprinkle with salt and cook for 2 whistle.Once the peanuts are cooked, rest till the pressure is released and add the cooked peanuts and kabuli into a mixing bowl.Add chopped onions, tomatoes, capsicum, green chilli, coriander leaves and all the spice powders and mix well. Drizzle fresh lemon juice and mix well and serve fresh.Serve the Kabuli Chana & Moongphali Salad Recipe as a snack with your evening Masala Chai or you can as well serve it along with Punjabi Kadhi Pakora and phulka.