Soybean and Tomato Salad


Serves: 4
Total Calories: 44

Ingredients

1 teaspoon Chaat Masala or store-bought
1 1/2 cups frozen shelled soybeans, thawed
1/2 cup water
2 cups finely chopped dark green lettuce, such as romaine, green leaf or red leaf
1 large firm tomato, finely chopped
4 scallion, white and light green parts only, minced
1 tablespoon peanut oil
1 piece fresh ginger (1-inch), cut into thin matchsticks
1 teaspoon cumin seeds
1 clove garlic (large), fresh, minced
1 tablespoon ground coriander
1/4 teaspoon coarsely ground black pepper, or to taste
1/2 teaspoon salt, or to taste
1 to 2 tablespoon fresh lemon juice

Directions:

1. Prepare the chaat masala. Then, place the soy-beans and water in a microwave-safe dish. Cook in the microwave-safe dish. Cook in the microwave-safe dish. Cook in the microwave on high power 5 to 6 minutes, or until the beans are very soft to the touch. Place the lettuce, tomato, and scallion in a large serving bowl.

2. Heat the oil in a medium nonstick saucepan over medium-high heat and add the ginger and cumin seeds they should sizzle upon contact with the hot oil. Quickly add first the garlic, coriander, and black pepper, then the soybeans, any remaining cooking water, and salt. Cover and cook, stirring and shaking the pan, until the soybeans are well-coated, about 5 minutes.

3. Transfer to the bowl with the lettuce, tomato and scallion, and add the lemon juice and chaat masala. Toss and serve warm or at room temperature.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 44
Calories from Fat: 30

This Soybean and Tomato Salad recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
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Mixed Sprouted Bean Salad with Potato Vermicelli
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Paneer Cheese Salad with Baby Greens
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