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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

Ingredients

250 g (8oz) green beans1 handful fresh dill, chopped4-5 tbsp toor dhal4-5 tbsp mung beans (whole)4 tbsp sprouted mung beans4 tbsp minced red bell pepper4 - 5 cups of waterSalt to taste

Tempering

1 tsp oil1 tsp black mustard seeds2 red chillies, minced1/2 tsp asafetida2 tbsp coconut, (grated fresh is ideal if you have it, we used dried)
Instructions

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 se…