Chana and Rajma Salad in Tamarind Dressing

Ingredients 

• 1/2 cup chickpeas (kabuli chana), boiled
• 1/2 cup red kidney beans (rajma), boiled
• 4-5 tablespoons tamarind pulp
• 2 tablespoons oil
• 1 medium onion ,diced
• 1 medium green capsicum, seeded and chopped
• 1 medium red capsicum, seeded and chopped
• Salt to taste
• 1 1/4 teaspoons black pepper powder
• 1 teaspoon mustard powder
• 1 1/2 teaspoons orange marmalade
• 1 teaspoon extra virgin olive oil
• 5-6 iceberg lettuce leaves

Method

1. Heat oil in a non stick pan. Add onion, green and red capsicums, salt and ¼ tsp black pepper powder and toss. Cook till vegetables are soft. Transfer into bowl.
2. Add rajma and chana. To make dressing, place tamarind pulp in a bowl, add mustard powder, salt, 1 tsp black pepper powder and orange marmalade. Whisk well. Add extra virgin olive oil and whisk again.
3. Tear and place lettuce leaves on a serving place. Add dressing to salad and mix well. Place salad on lettuce and serve immediately.

Nutrition Info