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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 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 cup shredded cabbage
- 1/4 cup peeled and cubed (1/2-inch) cucumber
- 2 tablespoons peanut powder (optional)
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon lime juice, or to taste
- 1/4 teaspoon red chile powder
- 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 red chile powder.
- Peanut powder adds a protein punch to the salad. You can make it by blending store-bought peanuts or roasting raw peanuts on a skillet on medium heat till they become brown and acquire black patches and blending them to a semi-fine powder. Add powder to the vegetable mix.
- 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.
- This is a hearty lunch, which can be easily prepped by cutting vegetables the night before. Serve it as a side along with any meat dish or add it on top of tacos, burritos. That the colors on this salad are eye-popping is the extra treat.
- This recipe is highly flexible. Substitute with any vegetables that you have at home like red onions, lettuce, bell peppers, radishes. You may even add some grain like cooked quinoa or bulgur.