Wednesday, November 7, 2012

Mung Beans Salad (chat)

I like salads made from different pulses. Most of the time, I make salad from kabuli chana, but I do like mung salad, and mixed pulse salad too. I have already posted a recipe for Kabuli chana salad (chaat). I will post a recipe for mixed pulse salad the next time I make it.

Salads made from pulses are full of protein. They require little to no time (except the soaking time), and are low fat, and nutritious.

1 Cup Uncooked Mung Beans,
5 Cups Water
1 Tablespoon Oil,
Salt to Taste,
1/4 Teaspoon Asafoetida,
1/4 Teaspoon Turmeric Powder,
1 Teaspoon Chili Ginger Paste,
1/4 Cup Onion, Chopped,
1/2 Cup Tomatoes, Chopped,
1/4 Cup Bell Pepper, Chopped (you can try different colors)
1 Tablespoon Cilantro, Chopped,
1 Tablespoon Lemon Juice,
1/2 Teaspoon Chat Masala

Wash mung beans and soak in 5 cups water for 6 hours minimum.

Save about 1 cup of water, and drain the rest.

Heat oil in a pan. Once hot, add the asafoetida, and drained mung beans. Add salt, chili ginger paste, turmeric powder and about 1/2 cups of water. Cover and cook on medium heat until done, about 20-25 minutes. Keep adding 1/4 cups water if it gets dry and hasn't cooked already. When done, there should be no water left and you should be able to mash the beans by pinching between your fingers, but they shouldn't be mushy.

Take off the heat. Transfer to a mixing bowl. Add the onion, tomatoes, cilantro, lemon juice, and chat masala and mix well. Serve warm.

1. Adjust the quantity of lemon juice, salt and chat masala per your taste preference.
2. You can add your choice of veggies. Cooked corn would taste great, and would add color to the dish. Sweet peppers would taste great too. You can also add pomegranate.
3. This salad can also be made with sprouted mung beans. To get the sprouts, drain the beans and transfer to a bowl. Cover and keep in dark place for two days. Follow the same steps as above for making the salad.

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