Lemon Jeera Moth Beans & Lobia Sauté Warm Salad
This Lemon Jeera Moth Beans & Lobia Sauté Warm Salad features moth beans and black-eyed peas (lobia) tossed in a tangy lemon dressing with aromatic cumin (jeera). It's a nutrient-packed dish, high in protein and fiber, ideal as a side dish or a light main course. The salad is perfect for those looking for a healthy, gluten-free option.
Nutrition Facts
Per serving
Energy
112 kcal
Protein
6 g
Carbs
18 g
Fat
2 g
Fiber
5 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
1.5 tbsp (20g)
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)
Black Pepper
1 tsp (2g)
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.
Boil Chickpeas: Soak dried chickpeas overnight. Boil them until soft and tender (rinse well).
Cooking Steps
Heat oil in a non-stick pan over medium heat.
Add cumin seeds and let them splutter for 30 seconds.
Add sprouted moth beans and boiled black-eyed peas to the pan. Toss gently to coat them in the oil and cumin.
Add chopped green chili, salt, and black pepper. Sauté for 2-3 minutes on low heat.
Turn off the heat and add lemon juice. Toss well.
Garnish with chopped coriander leaves.
Serve it.