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Thursday, December 22, 2011

Black-Eyed Peas Salad

It would never do to serve rotis with only salads – a semi-liquid side-dish is required. However, what if both can be combined? This no-oil healthy salad is very easy to make, and surprisingly, does not require another dish to compliment it.



Preparation time:

15 minutes

Ingredients:

  1. Black-eyed Peas – a Fistful

  2. Tomatoes – 2

  3. Carrot (grated) – 1/2 cup

  4. Cabbage (grated) – ½ cup

  5. Onions – 2

  6. Green Chillies – 2

  7. Salt – To taste

  8. Pepper powder – 1 tsp

  9. Coriander leaves – to Garnish

  10. Lemon – ½

Methodology:

  1. Soak the Black-eyed peas in water and let it stand for an hour.

  2. Pressure cook the peas with half a teaspoon of salt and in enough water to cover them

  3. After checking that the peas are fully cooked, drain the water and let them cool.

  4. Cut the tomatoes, onions and green chillies into very small pieces. Add the grated carrot and cabbage.

  5. Mix these ingredients with the boiled peas.

  6. Squeeze the lemon into the salad.

  7. Add salt, pepper, and garnish it with coriander leaves.

Notes

  • If the peas haven’t been soaked already, they can be boiled in water and then pressure-cooked. About 2 whistles on high flame, and 5 whistles on the low flame does it.

  • The peas should be soft enough to be mashed by hand.

  • Other salad ingredients, like cucumber, beetroot, radish etc can also be added.

3 comments:

Dips said...

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Archana said...

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Anupama said...

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