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 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

Tempering

• 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)

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 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.