Dahi-Kissed Vegetable and Soy Salad

1.Begin by soaking the soy chunks in hot water for 15 minutes. Once softened, drain and set aside.

2.While the soy chunks are soaking, prepare the vegetables. Dice the carrot into small cubes, and if using fresh peas and corn, ensure they are cleaned and ready to use. If using frozen peas and corn, thaw them under running water or in a microwave for a few minutes.

3.In a large mixing bowl, combine the diced carrot, peas, corn, and drained soy chunks. Toss gently to mix the vegetables evenly.

4.In a separate bowl, whisk together the plain low-fat dahi (yogurt) with salt to taste, and add pepper if desired. For an extra hint of freshness, stir in the lemon juice.

5.Pour the yogurt dressing over the vegetable and soy mixture. Gently fold the dressing into the salad until all ingredients are well-coated.

6.Transfer the salad to a serving dish or individual plates. Garnish with fresh coriander leaves if using, for a pop of color and flavor.

7.Serve immediately for the best taste, or refrigerate for up to 30 minutes to allow the flavors to meld.