Spinach and Red Mustard Salad with Chickpea Dal
Spinach is a superfood packed with vitamins and minerals, while red mustard leaves add a peppery flavor to the dish.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 200 gram Spinach
- 100 gram Red Mustard Leaves
- 200 gram Chickpeas
- 1 medium-sized Onion
- 2 medium-sized Tomato
- 2 cloves Garlic
- 1 inch Ginger
- 2 piece Green Chili
- 1 piece Lemon
- 2 tablespoon Olive Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Salt
- 10 gram Fresh Coriander Leaves
Instructions
- Rinse and soak the chickpeas overnight. Cook them in a pressure cooker until tender.
- Heat olive oil in a pan and add cumin seeds. Once they splutter, add finely chopped onion and saute until golden brown.
- Add ginger, garlic, and green chili paste. Saute for a minute.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
- Add chopped tomatoes and cook until they turn soft.
- Add the cooked chickpeas and mix well. Cook for 5 minutes.
- In a separate bowl, mix spinach and red mustard leaves.
- Squeeze lemon juice over the greens and mix well.
- Serve the chickpea dal over the bed of spinach and red mustard leaves.
- Garnish with fresh coriander leaves and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.