Chatpata Moth Sprouts & Rajma Warm Salad
This Chatpata Moth Sprouts & Rajma Warm Salad is a flavorful and nutritious dish that combines the goodness of protein-rich moth sprouts and rajma (kidney beans) with tangy and spicy Indian flavors. It's perfect as a light lunch, snack, or side dish and is packed with fiber, vitamins, and minerals. This salad is especially great for weight loss, diabetics, and those looking to add more plant-based protein to their diet.
Nutrition Facts
Per serving
Energy
93 kcal
Protein
5 g
Carbs
16 g
Fat
1 g
Fiber
5 g
Ingredients
Rajmah, red
0.25 cup (50g)
chopped tomato
0.5 small cup (50g)
Onion Finely Chopped
0.5 small cup (50g)
Common salt
0.5 tsp (2.5g)
Roasted Cumin powder
0.5 tsp (2.5g)
Chopped Cucumber
0.5 cup (100g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
lemon juice
1 tsp (5g)
Chaat Masala
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Moth bean
0.25 cup (50g)
Instructions
Preparation
Moth Sprouts: Wash and soak moth beans overnight. Drain and tie them in a muslin cloth or keep them in a sprouting jar for 1-2 days until sprouts appear.
Soak & Boil Rajma: Soak dried black chickpeas overnight. Boil them until soft and tender (rinse well).
Cooking Steps
Heat oil in a pan on medium flame.
Add the moth sprouts and sauté for 2-3 minutes until they are slightly softened but still crunchy.
Add boiled rajma to the pan and toss for 1-2 minutes to warm it through.
Transfer the sautéed sprouts and rajma to a mixing bowl.
Add chopped onion, tomato, cucumber, and green chili.
Sprinkle roasted cumin powder, chaat masala, and salt. Mix well.
Drizzle lemon juice over the mixture and toss to combine.
Garnish with freshly chopped coriander leaves.
Serve it.