Step-by-Step Instructions

1. 1.Prepare Legumes and Grains

   Soak kabuli chana, kala chana, white beans, kidney beans, peanuts, green gram, and sweet corn overnight for at least 8 hours. After soaking, boil all the grains and legumes until about 70% cooked, ensuring they retain some crunch.

2. 2.Combine Boiled Ingredients

   Add the boiled kabuli chana, kala chana, white beans, kidney beans, peanuts, green gram, and sweet corn into a large mixing bowl.

3. 3.Add Fresh Vegetables

   To the bowl, add chopped raw cabbage, grated raw carrot, and chopped raw cucumber. These vegetables are added raw to maintain their freshness and crunch.

4. 4.Initial Mixing

   Thoroughly mix all the boiled grains and raw vegetables together in the bowl until well combined.

5. 5.Season with Spices

   Sprinkle 1-2 teaspoons of the special Jira powder (cumin powder mix), followed by 1-2 teaspoons of black pepper, and normal salt to taste. Add chopped raw capsicum.

6. 6.Mix Spices and Vegetables

   Mix all the ingredients again to ensure the spices and capsicum are evenly distributed throughout the salad.

7. 7.Add Lemon Juice

   Squeeze the juice from 1-2 fresh lemons over the salad. Ensure the lemon juice is well incorporated by mixing thoroughly, as this is crucial for the salad's flavor.

8. 8.Add Fresh Herbs and Seeds

   Add a generous amount of fresh chopped coriander, curry leaves, and mint. Then, sprinkle 1-2 teaspoons of roasted sesame seeds and 1-2 teaspoons of roasted flax seeds. These seeds are roasted to enhance their flavor and are key to the salad's taste.

9. 9.Final Mix

   Perform a final thorough mix to combine all the herbs, seeds, and other ingredients evenly.

10. 10.Serve and Garnish

    Scoop the prepared salad into a serving cup (e.g., 500ml for 60 INR or 250ml for 40 INR). Garnish with chopped beetroot and fresh pomegranate seeds for added color, flavor, and nutrients. If a customer brings their own container, a 5 INR discount is offered.