The Protein Boost Salad – For an Anytime Healthy Snack

Sometimes we crave that in between meals snack, or we just want to eat something tasty and appetising, especially in the early evenings during the rainy season (as beans are heavy to digest after around 5 pm). For times like these, or even when you want to serve your family or a group of friends something delicious but still very healthy, this protein salad snack can hit the spot!

Preparation time: 60 minutes

Serves approx: 4-5 people

INGREDIENTS

• 20 gms – Chana beans (soaked)
• 20 gms – Matki beans (soaked) 
• 20 gms – Mung beans (soaked) 
• 20 gms – Rice flakes (soaked) 
• 20 gms – Pomegranate 
• 20 gms – Sweet corn 
• 05 gms – Chilli paste or Chilli Powder (optional) 
• 02 gms – Chaat masala 
• 10 gms – Lemon juice 
• 15 gms – Peanut oil 
• 01 gms – Hing 
• 01 gms – Mustard seeds 
• 01 gms – Haldi 
• 07 gms – Salt 
• 08 gms – Sugar 
• 06 gms – Coriander leaves (finely cut) 

PREPARATION

1. Cook each of the beans and the corn kernels separately in water with a little salt.
   The Chana beans should be cooked preferably in a pressure cooker since they should become soft, which takes much longer for them in a normal pot. The same water can be used to cook all the beans one after another. Take care not to overcook the beans (about 20 to 30 minutes each). Drain the excess water and mix the beans together in a bowl and allow them to cool.
2. Wash the rice flakes in drinking water, drain them and keep them aside.
3. Peel and clean the pomegranate.
4. Mix all the cooked beans, rice flakes, precooked corn, pomegranate, chilly paste, salt, sugar, chaat masala and lemon juice in a bowl and stir properly.
5. Heat the oil in a skillet, add mustard seeds and wait till they pop, then quickly add hing and haldi, and roast all of these together until it releases an aroma.
6. Pour this hot fodni on the mixed beans and ingredients and mix properly.
7. The mixture should completely cool down and rest, if possible, for 1 hour. Mix it again and garnish with fresh coriander leaves and before serving.

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