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Pigeon Pea And Cottage Cheese Salad

Diabetic.Foodie's picture
Ingredients
  Pigeon peas 1 Cup (16 tbs) (Arhar / Toover)
  Bay leaf 1 (Tej Patta)
  Onion 1 Small, chopped
  Diced carrot 1⁄4 Cup (4 tbs)
  Chopped coriander 1 Tablespoon
  Chopped mint leaves 1 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Grated lime peel 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Fat free cottage cheese 200 Gram, crumbled (Paneer, Made From Fat Free Milk)
  Olive oil 1 Tablespoon
  Lime juice 1 Tablespoon
  Vinegar 1 Teaspoon (Any Non Synthetic)
Directions

Wash dal and drain.
Place in a large pan with bay leaf and enough water to cover by 3".
Place pan over high heat and bring to boil.
Lower heat and simmer for about 20 minutes till dal is tender but grains retain their shape.
Add onion and carrot and cook for 1 minute.
Remove from heat, drain and place in a bowl.
Mix in remaining ingredients, toss well to mix and spoon into a serving bowl.
Serve chilled or at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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