Well, this is my first blog and I have been thinking to blog for almost an year and finally, here I am with an absolutely yummy cold/warm salad. I can’t wait to share how easy, delicious and healthy it is…:)
Isn’t that yummmmm!!!
This is the first time I saved beet and carrot greens and wanted to make something where they don’t cook for long. Believe me they have got great flavor and taste. Beet greens tasted salty and carrot green were sweet. Isn’t that a great combination for a salad???
I m sorry that I don’t have all the pictures…:(
What you need :
Few Beet and carrot greens ( as per your taste)
1/4 cup of chickpeas and black eyed peas
1/4 tsp of Cumin seeds
1/2 tsp of Oil
1 Red bell pepper
Few sprigs of Basil and Cilantro
1 clove of Garlic (optional)
Salt and pepper for taste
1/2 lemon and orange juice
2 tsp of grated carrot for garnish
How you make it:
On a skillet heat 1/2 tsp of oil and to it add the cumin seeds. Let the cumin seeds fry well.
Add the beans ( chickpea & Black eyed peas). You can pick the beans of your choice. It can be Pinto beans, Kidney beans, green beans etc. I soaked the beans overnight and boiled until soft. You can used canned too. Saute it for few minutes.
Add the chopped greens, basil and cilantro. Also add little salt and red bell peppers.
Let it cook for 3-5 minutes. Since we used less oil, keep stirring so that the bottom doesn’t stick.
Once it is done put it aside and let it cool. It can be had warm too (don’t add lemon/orange juice while it is hot)
Then, add the squeezed 1/2 lemon and orange juice, pepper and the grated carrot.
There you go with a yummilicous lunch and don’t forget to add a glass of cold milk..:)