I’m a huge fan of Mediterranean cuisine, especially their healthy salads. I can say that the way my instinct guided me had such an influence also. If you’ve a cup or so cooked lentils – a combination of chick peas, green gram and split peas – in the refrigerator but lack of motivation prevents you from bringing those into your meal, why not turn it into a healthy salad.
Most of the time, simple salads outshine my meal without any rich additions. This time though, as I said, it was the three beans salad that happened in a jiffy. Three different types of lentils, lemon juice, olive oil and salt. And the tartness from the lemon juice does wonders to salads. As all the chopped greens were piling up in the bowl – red cabbage, butter head lettuce, cucumber, red bell pepper, red onion – the combined flavor prompted me to dump the whole lentils in the bowl. Mix everything well. The solid addition of beans were a perfect fit to balance the lighter texture overall.
1 cup of chick peas
1/2 cup green gram
1/4 cup split peas
Pressure cook everything by adding hint of salt, turmeric and olive oil.
Add vegetables of your choice. The best additions would be; red cabbage, butter head lettuce, red onion, cucumbers, green/red bell peppers, parsley, tomatoes, lemon juice, honey, ground pepper and salt.
When you boil chick peas, simply add 1/4 portion of each green gram and split pea. By the time chick peas cooks well, the other two lentils would be so soft and blended in well.