100% प्रोटीन सलाद Sproted moong Chana Peanut High protein salad #trending #shorts #youtubeshorts
Recipes in this Video
Originating from the vibrant street food culture of India, Sprouted Moong Chana Peanut Salad is a nutritious and refreshing dish often enjoyed as a light meal or snack. This salad celebrates the health benefits of sprouted legumes, which are rich in protein and fiber, making it a popular choice among health-conscious individuals. Today, variations of this salad can be found in many Indian households and restaurants, reflecting the growing trend towards plant-based diets.
Ingredients
- ●sprouted moong beans
- ●chana dal
- ●peanuts
- ●onion
- ●tomato
- ●cucumber
- ●green chili
- ●coriander leaves
- ●lemon juice
- ●salt
- ●black pepper
- ●chaat masala
- ●olive oil
Instructions
- 1Combine sprouted moong beans and chana dal in a large bowl.
- 2Add chopped onion, tomato, and cucumber to the bowl.
- 3In a small bowl, mix lemon juice, salt, black pepper, and chaat masala.
- 4Pour the dressing over the salad ingredients and toss gently.
- 5Add peanuts and coriander leaves, mixing until evenly distributed.
- 6Taste and adjust seasoning if necessary.
- 7Serve immediately for the freshest flavor.
Ingredient Alternatives
peanuts
Healthier: sunflower seeds
Cheaper: roasted chickpeas
Sunflower seeds provide healthy fats while being nut-free.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is more affordable and has a neutral flavor.
Also Known As
Originating from the Middle East, beetroot salad is a vibrant dish often enjoyed in Syrian cuisine. It showcases the earthy sweetness of beets paired with tangy feta and fresh herbs, making it a staple at gatherings and family meals. Today, variations of this salad can be found globally, celebrated for its health benefits and colorful presentation.
Ingredients
- ●beetroot
- ●olive oil
- ●lemon juice
- ●garlic
- ●parsley
- ●salt
- ●black pepper
- ●feta cheese
- ●walnuts
- ●red onion
- ●cumin
- ●honey
- ●arugula
- ●balsamic vinegar
Instructions
- 1Preheat the oven to 400°F.
- 2Wrap the beetroot in aluminum foil and roast for 45-60 minutes until tender.
- 3Remove the beetroot from the oven and let cool slightly.
- 4Peel the beetroot and cut into bite-sized cubes.
- 5In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, honey, salt, and black pepper.
- 6In a large bowl, combine the roasted beetroot, chopped red onion, and crumbled feta cheese.
- 7Drizzle the dressing over the beetroot mixture and toss gently to combine.
- 8Add chopped parsley and walnuts, mixing until evenly distributed.
- 9Serve the salad on a bed of arugula.
- 10Drizzle with balsamic vinegar before serving.
Ingredients
- ●1 cup sprouted moong beans
- ●1 cup sprouted chana (chickpeas)
- ●1 medium cucumber, diced
- ●1 medium tomato, diced
- ●1/4 red onion, finely chopped
- ●1/4 cup fresh coriander leaves, chopped
- ●1 green chili, finely chopped (optional)
- ●1/2 tsp cumin powder
- ●1/2 tsp chaat masala
- ●1 tbsp lemon juice
- ●Salt to taste
Instructions
- 1In a large mixing bowl, combine the sprouted moong beans and sprouted chana.
- 2Add the diced cucumber, diced tomato, and finely chopped red onion to the bowl.
- 3Stir in the chopped coriander leaves and green chili if using.
- 4Sprinkle the cumin powder and chaat masala over the salad.
- 5Drizzle the lemon juice and add salt to taste.
- 6Gently toss all the ingredients together until well combined.
- 7Let the salad sit for about 10 minutes to allow the flavors to meld.
- 8Serve chilled or at room temperature as a refreshing salad.
Equipment
Originating from the vibrant streets of India, Moong Dal Chaat is a refreshing snack that showcases the versatility of moong beans. Traditionally enjoyed as a street food, it combines protein-rich moong dal with fresh vegetables and zesty spices, making it a nutritious option. Today, this dish has found its way into homes and restaurants worldwide, often customized with various toppings and dressings to suit different palates.
Ingredients
- ●moong dal
- ●onion
- ●tomato
- ●cucumber
- ●green chili
- ●coriander leaves
- ●lemon juice
- ●chaat masala
- ●salt
- ●black salt
- ●sev
- ●pomegranate seeds
- ●ginger
- ●green chutney
- ●yogurt
Instructions
- 1Soak moong dal in water for 4-6 hours or overnight.
- 2Drain and rinse soaked moong dal.
- 3Boil the moong dal in water until tender, about 10-15 minutes.
- 4Drain excess water and let it cool.
- 5Chop onion, tomato, cucumber, and green chili finely.
- 6In a large mixing bowl, combine boiled moong dal, chopped vegetables, and coriander leaves.
- 7Add lemon juice, chaat masala, salt, and black salt to the mixture.
- 8Mix well until all ingredients are evenly coated.
- 9Taste and adjust seasoning as needed.
- 10Serve the chaat topped with sev and pomegranate seeds.
- 11Drizzle green chutney and yogurt on top before serving.
Ingredient Alternatives
moong dal
Healthier: sprouted moong dal
Cheaper: chana dal
Sprouted moong dal adds nutrition, while chana dal is more economical.
chaat masala
Healthier: cumin and coriander powder
Cheaper: homemade spice mix
Homemade mix can be more affordable and tailored to taste.
yogurt
Healthier: Greek yogurt
Cheaper: buttermilk
Greek yogurt adds protein, while buttermilk is lighter and cost-effective.
sev
Healthier: baked chickpeas
Cheaper: crushed crackers
Baked chickpeas offer crunch with less fat, while crackers are budget-friendly.
Techniques
Equipment
Also Known As
Chana Chaat, a popular street food from the Indian subcontinent, is a vibrant salad made with chickpeas and fresh vegetables. This dish reflects the region's love for bold flavors and textures, often enjoyed as a snack or appetizer. With its tangy and spicy notes, Chana Chaat has found fans worldwide, inspiring various adaptations that cater to local tastes.
Ingredients
- ●chickpeas
- ●onion
- ●tomato
- ●cucumber
- ●green chili
- ●coriander leaves
- ●lemon juice
- ●chaat masala
- ●salt
- ●black salt
- ●pomegranate seeds
- ●sev
- ●yogurt
- ●mint leaves
- ●boiled potato
Instructions
- 1Soak chickpeas overnight in water.
- 2Drain and rinse chickpeas.
- 3Boil chickpeas in salted water until tender, about 30 minutes.
- 4Chop onion, tomato, cucumber, and green chili finely.
- 5In a large bowl, combine boiled chickpeas, chopped vegetables, and coriander leaves.
- 6Squeeze lemon juice over the mixture.
- 7Sprinkle chaat masala, salt, and black salt to taste.
- 8Gently mix all ingredients until well combined.
- 9Top with pomegranate seeds and sev before serving.
- 10Garnish with mint leaves for freshness.
- 11Serve chilled or at room temperature.
Ingredient Alternatives
chaat masala
Healthier: homemade spice mix
Cheaper: cumin + coriander powder
Homemade mix can reduce sodium and enhance flavor.
sev
Healthier: baked chickpea snacks
Cheaper: crushed tortilla chips
Baked snacks are lower in fat.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt adds creaminess with fewer calories.
pomegranate seeds
Healthier: diced apples
Cheaper: raisins
Apples provide a similar crunch and sweetness.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups mixed salad greens
- ●1 cup shredded carrots
- ●1/2 cup red bell pepper, sliced
- ●1/2 cup cucumber, sliced
- ●1/2 cup roasted peanuts
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup green onions, sliced
- ●1/4 cup peanut dressing
Instructions
- 1In a large bowl, combine the mixed salad greens, shredded carrots, red bell pepper, and cucumber.
- 2Add the roasted peanuts, fresh cilantro, and green onions to the bowl.
- 3Drizzle the peanut dressing over the salad ingredients.
- 4Toss the salad gently to combine all the ingredients evenly.
- 5Serve immediately as a refreshing salad.
Equipment
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