Lobia Chaat With Toasted Peanuts, Pomegranate Seeds
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5 from 1 vote

Lobia Chaat Recipe

Lobia Chaat is a delicious, healthy chaat recipe made with black-eyed peas (lobia) and a lot of vegetables. Learn how to make healthy lobia salad.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: Indian
Servings: 4 adults
Calories: 192kcal
Author: Hina Gujral

Equipment

Ingredients

  • 2 Cup dry lobia beans (black-eyed beans)
  • 1/2 Cup chopped onion
  • 1/2 Cup chopped tomato, discard pulp
  • 1/2 Cup diced boiled potato
  • 1/2 Cup chopped cucumber
  • 1/4 Cup pomegranate pearls/seeds
  • 1/4 Cup chopped fresh coriander leaves
  • Juice of one lemon
  • 1/4 Cup roasted peanuts
  • Salt to taste
  • 1 Teaspoon cumin powder (jeera powder)
  • 1/2 Teaspoon red chili powder
  • 1/2 Teaspoon Chaat Masala

Instructions

Prep Work:

  • Rinse and soak the beans for 2 - 3 hours in 4 cups of 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 do not take more than 2 - 3 whistles over medium heat to get cooked. Open the lid of the pressure cooker and check beans for doneness.
  • Transfer the beans to a metal colander. Allow them to cool down completely.
  • Chop the vegetables and keep in the fridge while beans are cooling.
  • Meanwhile, in a pan add spices, and dry roast for 10 - 20 seconds till aromatic. Set aside.

Prepare Chaat:

  • Combine boiled beans, vegetables, and the spices in a bowl. Taste and adjust the seasoning accordingly.
  • Before serving add chopped coriander, lemon juice, and roasted peanuts.
  • Serve Lobia Chaat immediately.

Video

Notes

  • Do not over cook the beans in a pressure cooker for this Chaat recipe else they will turn out mushy.
  • If there is too much liquid in the boiled beans, transfer them to a metal colander, and remove the excess liquid.
  • You can boil the beans 1 - 2 days in advance and store in the fridge. 
  • Allow the beans to cool down completely 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.

Nutrition

Serving: 1serving | Calories: 192kcal | Carbohydrates: 28g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 547mg | Fiber: 8g | Sugar: 6g | Vitamin A: 310IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 4mg