Monday, May 17, 2010
Chickpea & Black Eyed Bean Salad
This Sanjeev Kapoor recipe was in my recipe diary since ages, but I had not made it as I was just plain lazy to take the trouble of cooking the beans separately. Its sometimes so strange that some ridiculously simple things like having 3 or 4 variety of beans at the same time in your pantry just takes ages to happen!!! Well, at last, I got the beans, soaked them and cooked them separately. Well, it was 4 beans actually, but the third bean, the kidney beans, refused to cook well in spite of repeated attempts. I gave up!!! I forgot to get the green gram:-(. It became a Two Bean Salad instead of the original Four Bean Salad.
Again, there are no rules for making salads. Add or skip ingredients and vary the proportions of the same according to your taste and preference. A chilled salad is such a pleasure in summers, more so if its protein laden, low in fat, can be made ahead and stored. Indulge in this tongue tickling, chaat like preparation without any guilt whatsoever.
Here is what I did:
Soaked and Boiled Chickpeas : 1/2 cup
Soaked and Boiled Black Eyed Beans : 1/2 Cup
Onions, finely chopped : 1/4 Cup
Fresh Tomato, de-seeded and chopped - 1/2 Cup
Fresh Coriander finely Chopped 2 tablespoons
For the dressing:
Lemon Juice: 1 tablespoon
Water - 1 Tablespoon
Chaat Masala - 1 teaspoon
Green Chillies: 2, finely chopped
Sugar - 1 teaspoon
Oil - 1 teaspoon (I haven't used any)
Salt to taste
Soak the beams separately overnight and pressure cook for 3-4 whistles, in separate containers. You may need to cook any of the beans again . Ensure that the beans are well cooked, but not overdone.
Mix together all the ingredients for the dressing and chill for at least one hour. Toss with the rest of the ingredients and serve chilled garnished with coriander leaves. Yumm!!! Can health get more lip smacking than this??