Total Calories: 106
1. Prepare the chaat masala. Then place the black-eyed peas and soaking water, turmeric, and salt in a medium nonstick saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until all the water evaporates, leaving behind beans that are soft and tender but not broken, about 1 hour. (Add more water during cooking, if necessary.)
2. Transfer to a bowl and mix in the tomato, scallions, ginger, mint, green chili pepper, and lime juice. Let cool, then mix in the yogurt.
3. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, ground cumin, black salt, and paprika, stir 30 seconds, and transfer to the black-eyed peas. Mix well. Present the salad in radicchio or butter lettuce cups, or mounded over a bed of shredded greens. Garnish with chaat masala, and serve at room temperature or chilled.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.