Serves: 4
Total Calories: 44

1 teaspoon Chaat Masala or store-bought
1 1/2 cups frozen shelled soybeans, thawed
1/2 cup water
2 cups finely chopped dark green lettuce, such as romaine, green leaf or red leaf
1 large firm tomato, finely chopped
4 scallion, white and light green parts only, minced
1 tablespoon peanut oil
1 piece fresh ginger (1-inch), cut into thin matchsticks
1 teaspoon cumin seeds
1 clove garlic (large), fresh, minced
1 tablespoon ground coriander
1/4 teaspoon coarsely ground black pepper, or to taste
1/2 teaspoon salt, or to taste
1 to 2 tablespoon fresh lemon juice

1. Prepare the chaat masala. Then, place the soy-beans and water in a microwave-safe dish. Cook in the microwave-safe dish. Cook in the microwave-safe dish. Cook in the microwave on high power 5 to 6 minutes, or until the beans are very soft to the touch. Place the lettuce, tomato, and scallion in a large serving bowl.

2. Heat the oil in a medium nonstick saucepan over medium-high heat and add the ginger and cumin seeds they should sizzle upon contact with the hot oil. Quickly add first the garlic, coriander, and black pepper, then the soybeans, any remaining cooking water, and salt. Cover and cook, stirring and shaking the pan, until the soybeans are well-coated, about 5 minutes.

3. Transfer to the bowl with the lettuce, tomato and scallion, and add the lemon juice and chaat masala. Toss and serve warm or at room temperature.

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: 44
Calories from Fat: 30

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