Chickpea and ginger root salad (Kabli chana adrak kachamber) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 363) by Yamuna Devi

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Accompaniments: Pan-fried baby eggplants stuffed with almond grounds (Badaam bhara baigan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chickpeas must soak in water overnight.

  • Ganga108 on February 24, 2022

    Oh new ginger! So soft and sweet, without the strong ginger bite of its older sister. In this salad use only young ginger, without any fibres – it is gentle enough for this dish whereas the older ginger, brown in colour and more fibrous, will overwhelm the dish and be tough to eat.

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