Serves: 4
Total Calories: 106

1/2 teaspoon Chaat Masala or store-bought
1 cup black-eyed pea, (lobia), sorted and washed and soaked overnight in 2 cups water
1/4 teaspoon ground turmeric
j1 teaspoon salt, or to taste
1 large firm tomato, finely chopped
4 to 5 scallion, white parts only, minced
1 tablespoon peeled minced fresh ginger
1 tablespoon minced fresh mint leaves
1 fresh green chili pepper, such as serrano, minced with seeds
1 to 2 tablespoon fresh lime juice
1/2 cup plain yogurt (any kind), whisked until smooth
1 tablespoon peanut oil
1 teaspoon cumin seeds
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground black salt (optional)
1/2 teaspoon ground paprika
Several outer leaves of radicchio or butter lettuce, or about 3 cups shredded greens

1. Prepare the chaat masala. Then place the black-eyed peas and soaking water, turmeric, and salt in a medium nonstick saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until all the water evaporates, leaving behind beans that are soft and tender but not broken, about 1 hour. (Add more water during cooking, if necessary.)

2. Transfer to a bowl and mix in the tomato, scallions, ginger, mint, green chili pepper, and lime juice. Let cool, then mix in the yogurt.

3. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, ground cumin, black salt, and paprika, stir 30 seconds, and transfer to the black-eyed peas. Mix well. Present the salad in radicchio or butter lettuce cups, or mounded over a bed of shredded greens. Garnish with chaat masala, and serve at room temperature or chilled.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 106
Calories from Fat: 35

More Recipes from the 1000 Indian Recipes Cookbook:
* Salads
Armenian Cucumber and Peanut Salad with Sizzling Mustard Seeds
Black-Eyed Pea Salad
Cabbage and Broccoli Salad with Roasted Peppercorns
Carrot and Cashew Salad
Chickpea Chaat Salad with Fresh Pomegranate Seeds
Daikon Sprouted Mung Beans and Roasted Peanut Salad
Gingered Shrimp Salad
Gingered Yellow Tomato and Armenian Cucumber Salad
Indian Egg Salad
Kerala Cabbage and Red Onion Salad
Lemon-Marinated Red Onion Rings
Lemony Cabbage Salad with Mustard Seeds
Marinated Peanut Salad
Minced Chicken Chaat Salad with Spicy Lentil Wafers
Mixed Greens with Pan-Roasted Tomatoes
Mixed Sprouted Bean Salad with Potato Vermicelli
Mulit-Colored Warm Tomato Salad
Okra and Radish Salad
Pan-Fried Green Tomato Salad
Paneer Cheese Salad with Baby Greens
Parsi-Style Sprouted Bean Salad
Pickling Cucumber and Red Lentil Salad
Potato Salad with Yogurt
Potato, Sweet Potato, and Pea Salad
Red Bean Salad with Tamarind
Red Potato Chaat Salad
Savory Summer Fruit Salad
Soybean and Tomato Salad
Spicy Dew Bean Salad
Spicy Mixed Berry Salad
Spinach Salad with Roasted Cumin Seeds
Sprouted Green Mung Bean and Cabbage Salad
Sweet Potato Salad with Tamarind
Tandoori Chicken Salad
Taro Root Salad with Ajwain Seeds
Tomato and Scallion Salad with Crispy Sev Noodles
Yogurt Coleslaw
Zucchini Salad with Pineapple Bits