Desi Tadka Moth Sprouts & Lobia Warm Salad
This Desi Tadka Moth Sprouts & Lobia Warm Salad is a warm, wholesome, high-protein salad made with sprouted moth beans and lobia (black-eyed peas). It is flavored with Indian spices and a tempering (tadka) of mustard seeds, curry leaves, and green chilies. It's perfect as a main meal for a light lunch or as a side dish. Packed with fiber, vitamins, and minerals.
Nutrition Facts
Per serving
Energy
116 kcal
Protein
6 g
Carbs
19 g
Fat
2 g
Fiber
4 g
Ingredients
Lobia (Black Eyed Peas)
0.25 cup (50g)
Red Onion
0.5 cup, chopped (100g)
Chopped Tomato
1 small cup (100g)
Common salt
0.5 tsp (2.5g)
lemon juice
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Cumin seeds
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Chopped Green Chilli
1 tsp (2g)
Curry leaves
5 number (1g)
Moth bean
0.25 cup (50g)
Black Mustard Seeds
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
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.
Boil Lobia: Soak dried lobia overnight. Boil them until soft and tender (rinse well).
Cooking Steps
Heat oil in a pan over medium heat.
Add mustard seeds and let them splutter. Then add cumin seeds, curry leaves, and chopped green chili. Sauté for 30 seconds.
Add chopped onions and sauté for 2-3 minutes until translucent.
Add tomatoes and cook for 2 minutes until slightly softened.
Add turmeric powder, red chili powder, and salt. Mix well.
Add the boiled lobia and sprouted moth beans sprouts to the pan. Stir well to combine.
Cover the pan and let the salad cook on low heat for 3-4 minutes, allowing the flavors to meld together.
Turn off the heat and add lemon juice and chopped coriander leaves. Mix well.
Serve warm.