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–+ servings
Crunchy besan sev topping

Singju Recipe

This flavorful and protein-packed dish brings together yellow peas, rajma (kidney beans), and a medley of fresh vegetables with aromatic spices. A crunchy topping of besan sev (crispy chickpea noodles) adds texture, making it a delicious and wholesome meal.
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Prep Time: 8 hours
Cook Time: 15 minutes
Course: Salad
Cuisine: Indian
Keyword: Singju Salad Recipe, Veg Singju
Servings: 4
Author: Chef Yogi

Ingredients

Cooked yellow peas masala

  • 2 tbsp mustard oil
  • 1 tbsp ginger chopped
  • 1 tbsp garlic chopped
  • 1 tsp roasted cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 cup yellow peas soaked for 6-8 hours, cooked for 20 minutes, and drained

Veg Singju

  • 1/4 cup rajma kidney beans (soaked for 6-8 hours, pressure cooked for 20 minutes, and drained)
  • 1 1/2 cups cabbage shredded
  • 1/2 cup young banana flower finely shredded
  • 1 cup lotus stem thinly sliced
  • 1 onion large thinly sliced
  • 1 cup fresh pea shoots
  • 1/3 cup coriander leaves chopped
  • 1/2 cup spring onion chopped
  • 2 tbsp green chilies chopped
  • 5 no whole dry red chilies roasted and crushed
  • 2 tbsp white and black sesame seeds toasted and ground coarsely
  • 1 tsp salt adjust to taste
  • 2 tbsp roasted gram flour besan
  • 1/2 cup besan sev crispy chickpea noodles

Instructions

  • Soak rajma separately for 6-8 hours. Drain and pressure cook them for 20 minutes until tender. Drain and set aside.
    Cooked rajma beans
  • Soak yellow peas separately for 6-8 hours. Drain and pressure cook them for 20 minutes until tender. Drain and set aside.
    Cooked yellow peas and rajma
  • Heat mustard oil in a pan. Add chopped ginger and garlic, sauté until fragrant.
    Sautéed ginger garlic
  • Stir in the cooked yellow peas, turmeric powder, red chili powder, and roasted cumin powder. Cook for 2 minutes, mixing well. and keep aside
    Spiced yellow peas mix
  • Roast the dry red chilies over an open flame until aromatic.
    Roasted red chilies
  • Crush them into a coarse texture using mortar and pestle
    Crushed red chilies
  • Lightly toast sesame seeds in a dry pan until fragrant, grind them into a coarse powder using a mortar and pestle.
    Toasted sesame powder
  • In a large bowl, combine shredded cabbage, banana flower, sliced onion, lotus stem, chopped spring onion, green chilies, coriander leaves, cooked rajma, cooked yellow peas masala, sesame powder, crushed roasted chili, pea shoots and salt. Mix well.
    Mixed vegetable salad
  • Add roasted gram flour to the salad and mix thoroughly.
    Gram flour salad mix
  • Sprinkle besan Sev on top for crunch and serve immediately.
    Crunchy besan sev topping

Notes

Substitutions
  • If banana flower is unavailable, use finely shredded bok choy or spinach.
Storage
  • Best enjoyed fresh, but you can refrigerate the mixed salad (without sev) for up to 24 hours.
Serving Suggestion
  • Serve as a standalone meal or as a side with flatbreads.
 
This dish is packed with plant-based protein, fiber, and a vibrant mix of textures and flavors. Enjoy your hearty, nutritious salad!
Tried this recipe?Let us know how it was!