Summer is the time when simple and light food becomes my favourite. Salads are one of them and especially those which contain legumes along with fresh cool veggies like tomatoes and cucumber
I add sprouted legumes regularly in my diet. Sometimes those are too filling to skip my dinner. A bowlful of sprouted beans and summer veggies make a complete meal also gives me pleasure to stay away from the kitchen for long in such killing heat
Prep time – 5 minutes Cooking time – 10 minutes Type – Salads/appetizer/side dish Author – Bharti Dhawan
Ingredients
• Sprouted Lal Lobia/Rongi/Pigeon Pea- 1 cup
• Water – 1 cup
• Diced cucumber – 1 cup
• Diced Tomatoes – 1 cup
• Diced carrots – 1/4 cup
• Chopped coriander leaves
• Chaat Masala – 2 tsp
• Lemon juice – 2-3 tsp or juice from 1 lemon
• Salt to taste
STEP BY STEP
1- Take a pressure cooker and add sprouted lobia, water and salt.
2- Close the lid and cook the lobia for 5 minutes at Low-medium flame
3- Let the cooker cool down completely and open the lid. Steaming makes lobia little soft
4- Transfer lobia sprouts to a broad bowl and allow it to cool completely
add all the chopped veggies, coriander leaves, lemon juice and chaat masala. Mix well and serve
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