Minty Bean Salad

by Tarla Dalal

Minty Bean Salad is a combination of lobhia, cherry tomatoes, coriander and cucumber.

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For an accompaniment to a main dish, try this novel combination of black-eyed beans (lobhia) with a fresh minty flavour. Tomato, coriander and lemon add more tang and nutritional value i.e. vitamin A, vitamin C, folic acid and iron to this salad. Serve at room temperature immediately after tossing it or refrigerate until chilled.

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Preparation Time: 15 mins.
Cooking Time: 10 mins.
Serves 4.
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Ingredients

1/2 cup chawli (cow pea / lobhia), soaked
1 onion, finely chopped
1 tomato, finely chopped
1 cucumber, peeled and chopped
2 tbsp chopped coriander (dhania)
2 tbsp chopped mint leaves (phudina)
1/2 green chilli, finely chopped (optional)
1/2 tbsp lemon juice
1/4 tsp black salt (sanchal)
salt to taste

Method

Combine the beans and salt and pressure cook for 3 to 4 whistles until they are cooked and soft. Drain and allow to cool completely.
Combine all the ingredients (including the beans) in a serving bowl and mix well.
Serve chilled.

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