Author Notes
This is a South Indian inspired salad made with chickpeas, coconut, crunchy veggies and a curry leaf and lemon vinaigrette. —Chitra Agrawal
Ingredients
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1 cup
chickpeas
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1/3 cup
shredded coconut
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1
red bell pepper, medium chop
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1/4
red onion, half circles
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1/2 pound
string beans
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1 tablespoon
oil
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1 pinch
hing (asafetida)
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1/2 teaspoon
black mustard seeds
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4
curry leaves
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1/2
lemon, juice of
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cilantro
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salt
Directions
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Blanch the string beans in boiling water so they are still bright green and have crunch to them.
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Pour them into a bowl of ice water so they don't cook further.
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Wash the chickpeas thoroughly until water is clear.
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Place the chickpeas in a bowl with the string beans, red bell pepper, onions and coconut.
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In a very small pan, heat oil under medium heat. Put in hing and mustard seeds and cover.
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When the mustard seeds start to sputter, turn the heat down a little and put in chili and curry leaves and mix. Cook for about 30 seconds.
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Turn off heat and pour over chickpeas and vegetables.
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Add lemon juice, coconut and cilantro and mix. You can add salt to your taste.
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