Ingredients:
- ¼ cup of Chickpeas (Kabuli Chana)
- ¼ cup of Black-eyed peas (Lobia)
- ¼ cup of Kidney Beans (Rajma)
- ¼ cup of Green Gram (Green whole Moong)
- 1 large Cucumber
- 1 large Tomato
- 1 Onion
- 2 Green chilies
- ½ inch piece of Ginger
- Fresh Coriander Leaves
- Black and white sesame seeds (Til)
- Extra Virgin Olive oil 2 tbsp
- Organic Honey (Raw if possible) (½ tbsp)
- ½ tbsp cumin powder
- ½ tbsp coriander powder
- ½ tbsp. black pepper powder
- ½ tsp amchur powder (dried mango)
- Salt to taste.
Method:
- The first step is to take the dry beans in a large bowl and wash them thoroughly. Then soak them in drinking water overnight. I personally prefer to soak them for a longer time as that reduces the boiling time. If you decide to soak for say 1 day, then you might have to change the soaking water when there is some foam like substance on the surface.
- Now throw away the soaking water and put the soaked beans (which will be nearly double in size now) in a pressure cooker with a pinch of salt and enough water to cover the beans. Then pressure cook for 7 to 8 whistles.
- Then remove the beans from the cooker when the pressure is released, drain the water and leave to cool for a while. The beans should be perfectly cooked i.e neither too soft and neither too hard. You can vary the number of whistles according to your liking though.
- Then chop/dice the cucumber, tomato, onion, ginger, green chili, and coriander leaves.
- Dry roast the sesame seeds in a pan for 4 to 5 minutes on medium heat till a nice nutty smell is released.
- Now you have to take half the quantity of boiled beans in a large mixing bowl. Add all the chopped ingredients, the condiments/spices, the olive oil, the honey and salt and mix very well. Sprinkle salad with chopped coriander leaves and serve immediately.
P.S
- The best part about this salad is that it is extremely customizable. You can vary the beans that you want to include, you can vary the quantities of the spices and veggies, you can vary the overall texture of the salad. The options are numerous! This is just one of the variants of this salad.
- You can reserve the rest of the boiled beans for making another batch of salad.
- This salad is extremely filling and satisfying and the yumm factor is also very high.
- Do let me know how your salad turns out!
This delicious and healthy salad sounds just what I need now. Totally do-able.
Thank you 🙂
This looks perfect for a healthy lunch.Will make it and let you know
Thank you and plz do let me know whether you liked the salad.
Dear Ginia, Loved the recipe and should try it sometime. It looks super easy.
Snehal
http://www.the5ammommy.com
aww dats too bad.
Sounds delicious and super easy to make / modify!
Thank You 🙂
This looks so yummy. If I could get my family to eat Beans I would make it this evening for dinner.
Thank You.
This looks amazing. My kid loves beans, so I’m definitely trying it sometime soon. But if you had to replace the mango powder for allergy reasons, what would you use? Or can I just leave it out?
Thank you. You can leave out the mango powder. It makes the salad tangy. I sometimes use tamarind sauce in its place but that is optional too.
Looks tasty! And I can tell it’s healthy, too, with those ingredients. 🙂
Thank You. It is super tasty!
I’ve been looking for bean recipes, especially bean salad. Beans are so super healthy and I need more ways to serve them. I’m assuming we start with dry beans? Also, what are Green Gram or what would be a good substitute? Thanks.
Thank you. I also love beans a lot too. Green grams are Mung beans with the cover. You can omit it and add any other bean of your choice.
This looks DELICIOUS! I love beans so will have to give this a try.
Thank you 🙂