Lobia Chaat is a simple, delicious and gluten-free healthy Indian recipe for a salad. It is prepared with black-eyed beans and tons of fresh vegetables and herbs. Who says the Indian food can’t be tasty and healthy at the same time? This lobia chaat is a perfect healthy Indian recipe that is ready in less than 30 minutes, power-packed and full of flavors. Lobia Chaat can double up as a salad or a one-pot healthy meal.
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Healthy food doesn’t have to be bland all the time especially when we are talking about Indian salad. The lobia chaat has all the crunch, freshness of flavors and the earthiness of the spices to make it totally delectable. I wish I could give you a taste of it right now. How gratifying it is bursting with crisp flavors. And you will be surprised to know that unlike other Indian Chaat recipes this one has absolutely zero oil or fat.
If you want to pack something healthy in your lunchbox or looking for a guilt-free teatime snack then this lobia chaat recipe is the bae. Added bonus – it is 100% gluten-free, vegan and paleo friendly. I usually pressure cook a large batch of beans and store in the fridge. Whenever hunger pang strikes add chopped vegetables and seasoning to the boiled beans. A healthy snack is ready in no time.
With small meal planning steps like cooking beans in advance, I make sure to eat at least one healthy meal in my everyday diet. It always feels good to eat homemade healthy food. And salads like lobia chaat keep you fuller for a longer duration so that you don’t hang around the junk food snack counter.
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Lobia Chaat Recipe
- 2 Cup lobia beans black eyes peas
- 1 medium-size onion chopped
- 1 medium-size tomato chopped
- 1 Cup grated white radish
- 1 - 2 green chilli chopped
- 2 tablespoon chopped coriander
- Juice of one lemon
- Salt to taste
- a pinch of asafoetida
- 1 teaspoon red chilli powder
- 1 teaspoon pomegranate seeds powder anar dana
- 1 teaspoon cumin powder jeera powder
- 1/2 teaspoon Chaat masala
- Rinse and soak the beans for 2 - 3 hours in enough water.
- After 2 - 3 hours drain water from the beans.
- Pressure cook the beans along with salt and approximately 2 Cups of water. The soaked beans does not take more than 2 - 3 whistles over medium heat to get cooked.
- Meanwhile, in a pan add spices, asafoetida and dry roast till aromatic. Set aside.
- Open the lid of the pressure cooker and check beans for doneness.
- If there is too much liquid transfer the beans to a bowl and remove the excess liquid.
- Add the roasted spices over the boiled beans and mix nicely. Taste and add salt accordingly.
- Before serving add the chopped vegetables, coriander, green chilli and lemon juice to the beans.
- Garnish with green chutney ( see recipe ) and serve immediately.
The spices require 10 - 20 seconds to get nicely roasted.
Allow the beans to cool down a bit before adding the vegetables and coriander so that the crunch and freshness of vegetables remain intact.
Adjust the salt to taste as while boiling beans also some amount of salt is added.