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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
- 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
- Mix the beans and vegetables in a bowl. Add salt, lime juice, and pepper as per your preference.
- 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.
- Add the tadka to the bean and vegetable bowl. Mix well and garnish with cilantro.