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Introducing one more incredibly delicious salad signature recipe that I came up with. Rang barse (Showering of colors) salad, made with black chana sundal, beet poriyal, tandoori cauliflower, greens, and then tossed with spicy and zesty lemon dressing. Beetroot salad with tandoori cauliflower salad is fulfilling, healthy, and scrumptious and serves as a full meal.

INGREDIENTS

A) Black Chana Coconut Stir fry aka Chana Sunda

• 1 cup soaked & sprouted black chana, as shown in picture #3.
• 2 tbsp freshly grated coconut.
• 1 tsp oil.
• A pinch of asafoetida.
• 1/4th tsp mustard seeds.
• 1/2 tsp Kashmiri red chili powder.
• Salt as per your taste.

B) Beetroot Poriyal

• 1 cup grated beetroot.
• 2 tbsp freshly grated coconut.
• 1 tsp urad dal (split black gram).
• 1 Kashmiri red dry chili.
• 1 tsp oil.
• Salt as per your taste.

C) Tandoori Cauliflower

• One cup cauliflower florets.
• 1/3rd cup greek yogurt.
• 1 tsp tandoori chicken masala.
• 1 tsp Kashmiri red chili powder.
• 1 clove of garlic.
• Salt as per your taste.
• Zero-calorie olive oil spray.

D) Salad

• 6 cups spring mix.
• 3 tsp spicy and zesty lemon dressing.
  (Please click here for the spicy and zesty lemon dressing recipe.)
• 1 cup black chana sundal.
• 1 cup beet poriyal.
• 1 cup tandoori cauliflower.

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RECIPE

(Serves 2 as a meal)

A) Black Chana Coconut Stir fry aka Chana Sundal

• Soak and sprout black chana. Soaking or germinating lentils and legumes increases its nutritional value, sprouting offers immense health benefits. The process of sprouting is straightforward; it just requires a little bit of planning. I prefer sprouting, but it’s not required for the recipe.
• Add one and half cups of water in a pressure cooker, sprinkle salt, and boil chana until it’s soft. It usually takes 3 whistles for the chana to cook.
  (You can use the residual water in a curry, soup, or can simply discard it.)
• Heat oil in a pan, add mustard seeds once the oil is hot, and wait until the seeds start spluttering.
• Next, add asafoetida (hing) and red chili powder followed by boiled chana.
• Mix everything well, sprinkle some salt and sauté for 3 to 4 minutes.
• Switch off the heat, add coconut, and stir well. Keep it aside.

B) Beet Poriyal

• Heat oil in a pan and add mustard seeds in it. When the mustard seeds begin to crackle, add urad dal. 
• Fry the urad dal until golden brown; add dry red chili and asafoetida. Mix it up properly.
•  Next, add grated beetroot and 2 tbsp of water.
• Sprinkle some salt, cover the pan with a lid, and let the beetroot cook. Keep stirring occasionally.
• Turn off the heat after ensuring that the water is evaporated and the beetroot is cooked.
• Next, add coconut, mix well, and keep it aside.

C) Tandoori Cauliflower

• In a mixing bowl, add yogurt, minced garlic, red chili powder, tandoori masala, salt, and cauliflower florets.

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• Stir everything well and keep them aside for 30 minutes.
• Preheat oven to 375 degrees F.
• Next, place marinated cauliflower florets on a foil or a parchment paper, as shown as picture #5.
• Bake it for about 20-22 minutes and then broil for a couple minutes to get the charred texture.

D) Salad

• Roughly chop spring mix and transfer it in a salad bowl.
• Add a layer of black chana sundal on the top and arrange tandoori cauliflower in the middle, as shown in the main picture of the blog.
• Next, pour beetroot poriyal on the right.
• Shake well the homemade spicy and zesty lemon dressing, add 3 tsp on the salad and give it a gentle toss.
• Transfer the salad in a serving plate, as shown in picture #6 and dig-in.

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Chana Sundal, beetroot poriyal, and tandoori cauliflower salad is a fulfilling salad that will tickle all your taste buds. Meat lovers can also use tandoori chicken instead of tandoori cauliflower.