• I have used a mix of horse gram and cow peas in this salad. Both the beans are soaked for 8 hours, drained and left overnight in a colander to sprout.
• Take the both the beans in a bowl, add a pinch of baking soda and enough water to immerse them. Baking soda helps to cook the beans faster.
• Pressure the beans for 4 whistles. Let the pressure drop on its own. Open the cooker and remove the beans bowl. Drain and keep aside.

Saute the paneer

• When the beans is pressure cooking, lets prepare the paneer. If using frozen paneer, remove and keep it outside to thaw. Or keep it immersed in hot water for 10 minutes, it will soften quick.
• In pan, add a teaspoon of oil, add the paneer and roast them in a medium flame, flip and cook, until it turns brown on all sides . Remove and keep aside.

Prepare the Vegetables

• Wash the vegetables in water. Peel the carrots. Chop the cucumber with peel. I have chopped the vegetables into cubes.
• Chop the cherry tomatoes into quarters. I have used ½ an avocado. Chop them into cubes. Wash and chop the coriander leaves.

Tahini Lemon Dressing

• Mix everything together in a glass jar or bowl. Refrigerate until use. The dressing thickens as it rests, you can 1-2 tablespoon of cold water to thin it down.

Lets Assemble the Salad

• In a wide bowl, add the soft cooked lentils, vegetables and paneer. Add enough dressing on top, Mix it well, add walnuts and fresh coriander leaves and Serve immediately.

Storing & Serving

• If planning to store the salad, then i would recommend adding the dressing just before serving. You can refrigerate the prepared vegetables and paneer and the cooked beans in separate air-tight containers.
• Just before serving, mix them all together, add the dressing, garnish and serve fresh.