Nutritious Mixed Bean And Pomegranate Salad/Sundal

Health & Nutrition Benefits of Pomegranates/Pomegranate Juice

• Being rich in antioxidants, pomegranate can keep LDL (bad cholesterol) from oxidizing and thus, prevents atherosclerosis.
• Pomegranate has been found to help keep blood platelets from clumping together and forming unnecessary clots.
• Regular consumption of pomegranate juice is said to be beneficial for those suffering from heart diseases.
• Researches have indicated that pomegranate compounds might prevent prostate cancer and even slowdown its growth.
• Pomegranate juice has also been associated with reducing the risk of breast cancer.
• Pomegranate juice is pretty good for those suffering from diarrhea, but it over-consumption can lead to constipation.
• Pomegranate is said to be good for reducing plaque in the arteries and raising levels of HDL (good cholesterol).
• It has been seen that pomegranate juice helps prevent heart attacks and even stroke.
• Studies have shown that maternal consumption of pomegranate juice might protect the neonatal brain from damage after injury.
• Pomegranate is believed to help prevent cartilage deterioration and thus, keep osteoarthritis at bay.
• Consumption of pomegranate might prevent and even slow down Alzheimer's disease.
• Pomegranate juice is associated with lowering of blood pressure as well as better oral health.

Preparation time: 15 mins..soak time overnight or 5 hours

Cooking time: 10 mins

Serves 2 (as side dish)

Ingredients:

3 C Mixed Beans (Red Kidney Beans + Blackeyed bean + black chickpea {kala chana}), soaked overnight, pressure cooked/boiled.

2 Tbsp Fresh Shredded, Coconut + 1 Tbsp for garnishing

2 tsp Canola Oil / Olive Oil

1/4 tsp Cumin Seeds

1/2 tsp Sesame seeds

2 Medium sized, green chilli chopped/slitted

Few curry leaves, optional

Few pinches of asafoetida

Freshly squeezed lemon juice, acc to taste

Salt & sugar to taste

Garnish:

1 C Fresh Pomogranate Seeds

1 Tbsp Fresh Chopped, Cilantro

Sprinkle chaat masala* before serving.

Method:

1.  Soak overnight all the beans & chickpea, and pressure cook untill completely boiled/cooked.

2.  In a pot/pan, heat oil add cumin & sesame seeds, asafoetida, green chilli, curry leaves, then add all the rest of the ingredients, now add all the seasonings & mix it well.

3.  Switch off the flame, transfer it in serving bowl & garnish it with fresh pomegranate seeds, cilantro, chaat masala & fresh grated coconut. Enjoy this guilt free snack any time of the day!!


Event Participation:
This also goes to MLLA-17 hosted by SRA  an event started by Susan.

This also goes to Cooking for Kids-Veggies & Fruit hosted by Lakshmi and started by Sharmi of Neivedyam.

This also goes to Food for 7 Stages of Life - Kids Special Event hosted by Radhika.

Sending this to Food for 7 Stages of Life - Healthy Fast Food hosted by Radhika and Sudeshna.

Posted in: Beans,chat,diabetic friendly recipes,diabetic-snacks,gluten-free-snacks,kidfriendly,mixed bean pomegranate salad,quickeasy,salad,Sundal