LOBIA PANEER SALAD | BLACK EYED PEA PANEER SALAD

Ingredients

• 2 cups lobia/ black eyed beans (cooked)
• 3-4 cups water
• 1/2 tsp salt
• 1 cup cucumber (diced)
• 1/4 cup red onion (diced)
• 10 baby tomatoes (halved)
• 1/2 cup semi raw mango (diced)
• 1/4 cup pomegranate arils
• 1/2 cup carrot (diced)
• 12 cashew nuts (toasted)
• 1/4 cup fresh coriander (chopped)
• 1/4 cup bell pepper, any colour (diced)
• 10 mint leaves (fresh)
• 2-3 tbsp lemon or lime juice
• 2 tsp chaat masala
• 1/2 tsp red chilli powder
• 1 tsp salt
• 2 tbsp oil
• 100 g paneer (cubes)

Instructions

1. 1

   --- HOW TO COOK LOBIA | BLACK EYED BEANS ---

2. 2

   Soak 1 cup of dried black eyed beans in enough warm water for 6-8 hours or overnight.

3. 3

   Drain out the water. Wash the beans under running water.

4. 4

   Transfer them to a pressure cooker or an Instant Pot.

5. 5

   Add 3-4 cups of water and the ½ tsp salt.

6. 6

   Close the lid properly.

7. 7

   If using a pressure cooker, allow the beans to cook over medium heat for 3-4 whistles. Allow the pressure to release naturally and then open the lid.

8. 8

   If using an Instant pot, click the pressure cook setting. Set it as normal and for 12 minutes. Allow the pressure to release naturally.

9. 9

   Drain out the water. Allow the beans to cool down completely.

10. 10

    --- ROAST THE PANEER ---

11. 11

    Cut the paneer into small cubes.

12. 12

    Add oil in a wide pan and heat it over medium heat.

13. 13

    When the oil is hot, add the paneer cubes.

14. 14

    Allow the paneer to become light golden and then turn the pieces over.

15. 15

    Allow the sides touching the pan to become light golden brown.

16. 16

    Take the pan off the heat. Allow the paneer to cool down.

17. 17

    Can add the cashew nuts to the hot pan and allow them to rest. They will get slightly roasted.

18. 18

    Alternately, toast them in the microwave oven for 2 minutes. Allow them to cool down.

19. 19

    --- PREPARE THE LOBIA PANEER SALAD ---

20. 20

    Add the cooked beans, paneer along with the oil, cashew nuts in a mixing bowl.

21. 21

    Add the diced cucumber, carrot, onion, bell pepper, mango and tomatoes.

22. 22

    Add the chopped coriander.

23. 23

    Tear the mint leaves into halves or chop roughly and add to the salad.

24. 24

    Add the pomegranate, lemon juice, salt, red chilli powder and chaat masala.

25. 25

    Toss the salad well. Can chill it in the fridge for 1 hour or enjoy immediately.

26. 26

    I like to chill it for a while as that allows the flavours to infuse.