This dish for 8 persons takes about 30 minutes to prepare.
1 inch piece of ginger minced
10 black peppercorns
Roasted cumin powder 1/2 teaspoon
Chaat masala 1/2 teaspoon
Juice of one lemon
Salt to taste.
Coriander and Mint leaves for garnish.
Boil tomatoes, carrots, back peppercorns and ginger in 2 cups of water for ten minutes. Mix it in a grinder and strain it so you get a tomato-carrot purree in bowl. Separately boil chickpeas with fresh corn unitl it is cooked soft. Mix it with the tomato-carrot purree along with cucumber, cumin powder, salt and chaat masala. Add lemon juice. Garnish it with coriander and mint leaves. Let it cool for 15 minutes and put it to refrigerate.