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. He...