1. Make a dressing by mixing olive oil, vinegar.

2. Add chillies, salt, black salt, sugar, mix well.

3. Cut bell pepper in fine long strips.

4. Pressurecook channa, drain, keep aside to cool.

5. Crush noodles coarsely. Boil plenty of water, add salt.

6. Put noodles and 1 tbsp. oil, cook till noodles are done but not mushy.

7. Pour into colander, once water is drained, allow to

8. cool in large plate.

9. When noodles and channa are cold, add all other ingredients.

10. Add dressing, chill and serve, garnished with coriander, and bell pepper.

Making time: 20 minutes (excluding cooling time)
Makes: 5 servings
Shelflife: Best fresh