05 September 2011

Vegetarian recipes: Four Bean Indian Salad

This delicious salad is from Yogi Kitchen, a foodie's delight of a blog site. Head over to their website for lots of wonderful dishes.

Four Bean Indian Salad

Adapted from Mysore Style Cooking by V. Sandhya
Serves 2


  • 250 g (8oz) green beans
  • 1 handful fresh dill, chopped
  • 4-5 tbsp toor dhal
  • 4-5 tbsp mung beans (whole)
  • 4 tbsp sprouted mung beans
  • 4 tbsp minced red bell pepper
  • 4 - 5 cups of water
  • Salt to taste


  • 1 tsp oil
  • 1 tsp black mustard seeds
  • 2 red chillies, minced
  • 1/2 tsp asafetida
  • 2 tbsp coconut, (grated fresh is ideal if you have it, we used dried)


  • Chop green beans into small pieces. Chop the dill finely.
  • In a heavy bottomed pot place the toor dhal and mung beans and cook for 15 to 20 minutes, until soft not mushy.
  • Add the chopped fresh green beans and dill. Cook well until they become just soft.
  • Add salt to taste, then drain the water and set both broth aside and place the vegetables in a large bowl.
  • Heat the oil in a heavy bottomed saute pan, add the mustard seeds and when they pop add the chillies and asafetida, then the grated coconut. Stir for a few minutes, then add to the vegetables along with the bell pepper, stir and serve immediately or chill for later.
  • Sandhya recommends that you can drink the remaining broth anytime with pepper and lemon juice added.

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