Ingredients:
1 cup tender fresh green gram
1 medium onion finely chopped
2 tbsp. fresh coconut sraped fine
2 green chillies slit
1 tbsp. coriander leaves finely chopped
1/4 tsp. each mustard & cumin seeds
3-4 pinches asafoetida
salt to taste
1 tsp. lemon juice
1 tsp. oil
1/4 tsp. ginger grated
Method:
- If gram is not very tender, microwave a little as shown in introduction.
- Or boil with a pinch of soda bicarb, drain, hold under cold running water.
- Drain, pat dry.
- Heat oil in a sauce pan.
- Add seeds, asafoetida, allow to splutter.
- Add ginger, stir. Add onions and slit chillies.
- Stirfry till onions are tender and pink.
- Cool to room temperature.
- Keep aside 1 tbsp. coconut, a little coriander.
- Mix all remaining ingredients into onions.
- Toss with a fork till well mixed.
- Pour into salad bowl, garnish with coconut and coriander.
- Serve cold.
Making time: 20 minutes
Makes: 2 cups salad (3 servings)
Shelflife: 4-5 hours (refrigerate covered)
Harbara Dishes Index
