A nutrient-packed, flavorful salad perfect for a healthy meal! This salad combines the earthy taste of black-eyed beans with the refreshing crunch of cucumber and carrot, all tied together with a creamy curd dressing. The addition of quinoa and chia seeds boosts the protein content, making it a satisfying meal. A tadka of mustard seeds, peanuts, and curry leaves adds an aromatic touch, while pomegranate seeds offer a burst of sweetness. Enjoy this salad fresh...
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Pressure cook soaked black-eyed beans for 5-6 whistles. Let them cool.
Wash quinoa thoroughly. Cook with water on low flame for 15-20 minutes until fluffy.
In a large bowl, add curd, cooked black-eyed beans, quinoa, cucumber, carrot, onion, chia seeds, and pomegranate (if using). Sprinkle salt, roasted cumin powder, and chaat masala. Mix well.
Heat ghee in a pan. Add mustard seeds, peanuts, curry leaves, chili flakes, and green chilies. Let them sizzle and pour the tadka over the salad.
Mix everything well. Serve fresh or chilled for a refreshing twist.
For a creamier texture, use thick curd. Adjust the spices according to your taste preference.
If you prefer a nut-free version, omit the peanuts.
Can I use canned black-eyed beans?
Yes, you can use canned black-eyed beans. Just rinse them well before use.
Is there a substitute for ghee?
You can use olive oil or any other cooking oil as a substitute for ghee.
How can I make this salad vegan?
To make this salad vegan, replace the curd with a plant-based yogurt.
Can I prepare this salad in advance?
Yes, you can prepare the salad in advance and store it in the refrigerator. Add the tadka just before serving.
What can I serve with this salad?
This salad can be served as a standalone meal or paired with grilled vegetables or bread.
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
