chawli paneer salad recipe | lobhia vegetable salad | healthy cow pea salad with greens |
by Tarla Dalal

chawli paneer salad recipe | lobhia vegetable salad | healthy cow pea salad with greens | with 44 amazing images.

chawli paneer salad recipe | lobhia vegetable salad | healthy cow pea salad with greens is a nourishing bowl to enjoy at lunch time. Learn how to make lobhia vegetable salad.

To make chawli paneer salad, heat the olive oil in a broad non-stick pan, add the carrot, capsicum, mushrooms and little salt and sauté on a high flame for 2 minutes. Transfer it into a bowl, add chawli, beetroot, spring onions, baby spinach, lettuce, tomatoes and paneer. Just before serving, add the dressing and toss well. Serve immediately.

Toss together this vibrant assortment of ingredients to get a bright and tasty salad that you will relish up to the last bite, without leaving even a speckle in the bowl! Veggies like capsicum, tomatoes and beetroot team up with mushrooms, greens and boiled chawli beans in this drool-worthy and satiating healthy cow pea salad with greens.

The lobhia vegetable salad is also super nutritious and rich in protein and fibre both. This helps to add boost metabolism and aid in weight loss. It is good for the heart and regulates blood sugar levels. Carrot has antioxidants and is good for the eyes, while capsicum is also loaded with antioxidants and vitamin C. Relish the taste and fresh texture of this salad as a satiating lunch, while also reaping its health benefits.

You can also try other lunch salad recipes like Mixed Sprouts Beetroot Healthy Lunch Veg Salad or Rajma Vegetable Healthy Lunch Salad.

Tips for chawli paneer salad. 1. You can carry this to work with the dressing in a separate container. 2. As a variation, you can replace the chawli with rajma or black beans.

Enjoy chawli paneer salad recipe | lobhia vegetable salad | healthy cow pea salad with greens | with step by step photos.

Chawli Paneer Salad, Healthy Lobhia Vegetable Salad

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Chawli Paneer Salad, Healthy Lobhia Vegetable Salad recipe - How to make Chawli Paneer Salad, Healthy Lobhia Vegetable Salad

For Chawli Paneer Salad
1/4 cup soaked and cooked chawli (cow pea / lobhia)
1/4 cup paneer (cottage cheese) cubes
1/4 cup diagonally cut carrot
1/2 cup coloured capsicum cubes
1/4 cup mushroom (khumbh) cubes
1/4 cup boiled beetroot cubes
2 tbsp finely chopped spring onions whites and greens
1/4 cup baby spinach
1/4 cup iceberg lettuce , torn into pieces
1/4 cup deseeded tomato cubes
2 tsp olive oil

To Be Mixed Into A Dressing
2 tsp olive oil
1 tsp lemon juice
salt and to taste

Method
For chawli paneer salad

To make chawli paneer salad, heat the olive oil in a broad non-stick pan, add the carrot, capsicum, mushrooms and little salt and sauté on a high flame for 2 minutes.
Transfer it into a bowl, add chawli, beetroot, spring onions, baby spinach, lettuce, tomatoes and paneer.
Just before serving, add the dressing and toss well.
Serve the chawli paneer salad immediately.

Nutrient values (Abbrv) per serving

Energy	415 cal
Protein	12.7 g
Carbohydrates	26 g
Fiber	8.2 g
Fat	29.1 g
Cholesterol	0 mg
Sodium	52.1 mg

Click here to view calories for Chawli Paneer Salad, Healthy Lobhia Vegetable Salad

Chawli Paneer Salad, Healthy Lobhia Vegetable Salad recipe with step by step photos

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what is chawli paneer salad made off?

what is chawli paneer salad made off? lobhia vegetable salad is made from 1/4 cup soaked and cooked chawli (cow pea / lobhia), 1/4 cup paneer (cottage cheese) cubes, 1/4 cup diagonally cut carrot, 1/2 cup coloured capsicum cubes, 1/4 cup mushroom (khumbh) cubes, 1/4 cup boiled beetroot cubes, 2 tbsp finely chopped spring onions whites and greens, 1/4 cup baby spinach, 1/4 cup iceberg lettuce , torn into pieces, 1/4 cup deseeded tomato cubes and 2 tsp olive oil. See image of list of ingredients for chawli paneer salad.

how to soak chawli beans ?

We have used the smaller variety of chawli beans. To prepare chawli bean salad, pick and clean the black-eyed beans. Use 2 tablespoons chawli beans to get 1/4 cup soaked and drained chawli (cow pea / lobhia).
Combine chawli and enough water in a deep bowl.
Cover with a lid and keep aside to soak 3-4 hours or overnight.

This is what like the chawli beans look like after soaking.
Drain chawli well using a strainer.
Your soaked and drained chawli beans are ready.

pressure cooking chawli beans

In a pressure cooker put soaked and drained chawli (cow pea / lobhia).
Add salt to taste. We added 1/4 tsp salt.

Add water.
Pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Drain water. Keep aside. Use the drained water to make a soup.

making boiled beetroot cubes

Firstly scrub and wash the beetroots. In India, red beets are highly popular and easily available but, fancy supermarkets do have other variants and you can use any type of beetroots like a candy cane, yellow beet or Crimson Globe, Crosby Egyptian and Early Wonder variety.

Transfer them in a pressure cooker.
Add enough water.
Pressure cook for 4 whistles. Allow the steam to release naturally and open the lid carefully.
Remove the beetroot and cool them slightly.
Peel off the boiled beetroots while they are still warm and discard the skin. You may end up with pink hands and pink stains so, make sure you use an apron and possibly gloves to prevent that. If you have a marble kitchen counter then be very careful while doing this procedure.

Place the beetroots on a chopping board and cut them into cubes. You can even cut them in slices or wedges if you like. Another way to cook beetroot is by roasting them. Compared to boiling it’s a slow process but, the end product is very delicious. For roasting the beetroots, place beets in foil-lined baking pan and top with prepared dressing. Bake for 25-30 minutes at 200°C or until tender.

dressing for chawli paneer salad

In a small bowl put 2 tsp olive oil.
Add 1 tsp lemon juice.
Add salt to taste. We added 1/8 tsp salt.
Add freshly ground black pepper. We added 1/8 tsp black pepper.

Mix well. Keep aside.

making chawli paneer salad

Heat 2 tsp olive oil in a broad non-stick pan.
Add 1/4 cup diagonally cut carrot.
Add 1/2 cup coloured capsicum cubes.
Add 1/4 cup mushroom (khumbh) cubes.

Add salt to taste. We added 1/4 tsp salt.
Sauté on a high flame for 2 minutes.
Cool the cooked vegetables and transfer to a bowl.
Add 1/4 cup soaked and cooked chawli (cow pea / lobhia).
Add 1/4 cup boiled beetroot cubes.

Add 2 tbsp finely chopped spring onions whites and greens.
Add 1/4 cup baby spinach.
Add 1/4 cup iceberg lettuce , torn into pieces.
Add 1/4 cup deseeded tomato cubes.
Add 1/4 cup paneer (cottage cheese) cubes.

Then add the dresisng.
Toss well.

tips for making chawli paneer salad

You can carry this to work with the dressing in a separate container.
As a variation, you can replace the chawli with rajma or black beans.

health benefits of chawli paneer salad

Chawli Paneer Salad – for weight loss, healthy heart and diabetes.

The protein and fibre in chawli aids in weight loss.
Fibre is also a key nutrient to manage blood sugar levels and blood cholesterol levels and prevent other chronic diseases.
Antioxidants like vitamin A, vitamin C, beta carotene, lutein and xanthene are all present in good quantities in the veggies used in this salad. These are great for your eyes and protect against age related macular degeneration- the leading cause of loss of vision. They also protect the health of all the other organs of the body.
Vitamin C also has immune fighting effect.
Remember it is a lunch bowl, so enjoy it on its own without any accompaniment. Alternatively you can reduce the serving size and accompany it with a bowl of healthy soup.