Layered Hummus and Bean Salad

 

Ingredients:

• For the Bean Mixture:

  • 1/2 cup rajma (red kidney beans)
  • 1/2 cup mung dal (green gram)
  • 1/2 cup white channa (chickpeas)
  • Salt (to taste)

• For the Salad:

  • 1 cup plain yogurt (curd)
  • 1 small onion (pyaz), finely chopped
  • 1 small tomato, finely chopped
  • 1 small cucumber (kheera), diced
  • Fresh coriander (dhania), chopped
  • Chaat masala (to taste)

• For Garnishing:

  • Hummus (store-bought or homemade)
  • Green chutney
  • Tamarind chutney
  • Pomegranate seeds
  • Baked crackers

Instructions:

1. Prepare the Beans:

   • Soak rajma, mung dal, and white channa separately for at least 6 hours or overnight.
   • Drain and rinse them, then boil each type of bean separately until tender. Drain and let cool.

2. Mix the Bean Salad:

   • In a large bowl, combine the boiled rajma, mung dal, and white channa.
   • Add chopped onion, tomato, cucumber, and fresh coriander.
   • Mix in the yogurt and season with salt and chaat masala to taste.

3. Assemble the Layered Dish:

   • On a large serving plate, spread a layer of hummus as the base.
   • Add the bean salad mixture on top.
   • Drizzle green chutney and tamarind chutney over the salad.
   • Sprinkle with pomegranate seeds for a pop of color and flavor.

4. Serve:

   • Garnish with baked crackers on the side or on top for crunch.
   • Enjoy your refreshing layered hummus and bean salad!

Tips:

• Customize the toppings with your favorite ingredients like avocado or different nuts.
• This dish can be served as an appetizer, snack, or light meal.