Bean Salad with Indian Tadka

By • November 13, 2015 2 Comments

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Author Notes: This healthy, colorful, and wholesome salad, called "koshimbir" in Marathi, the language spoken in Bombay, is an easy-to-make lunch that is not sad at all. Tadka, or oil seasoning is the beginning step for most Indian vegetarian dishes, but here it plays the role of a vinaigrette.Annada Rathi

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Serves 2

  • 1/2 cup garbanzo beans soaked overnight in water
  • 1/2 cup soaked and sprouted mung beans
  • 1/2 cup grated carrots
  • 1 medium tomato diced into 1/2-inch pieces
  • 1/4 cup fresh or frozen corn kernels
  • 1/4 cup peeled and cubed (1/2-inch) cucumber
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon lime juice, or to taste
  • Pepper, or to taste
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon black or yellow mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1/8 teaspoon turmeric
  • Cilantro, for garnish
  1. Mix the beans and vegetables in a bowl. Add salt, lime juice, and pepper as per your preference.
  2. For the tadka, heat oil in a small pan. Add mustard and cumin seeds, which will start popping. Stay away from the pan: The flying, popping mustard seeds can sting nasty. Add turmeric and turn the heat off. All eyes on the tadka while making it. No multitasking please.
  3. Add the tadka to the bean and vegetable bowl. Mix well and garnish with cilantro.

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