Ingredients

• Part 1:
• 1 cup - green peas, boiled
• 1 tbsp - mint leaves, finely chopped
• 1 tbsp - coriander leaves, finely chopped
• 1 sprig - spring onion greens, finely chopped
• 1 tsp - lemon juice
• 1/2 tsp - white vinegar
• Salt to taste
• Pepper to taste
• Part 2:
• 1 cup - thick curds (tied in cloth for 20 minutes)
• 1 - tender radish, peeled, grated
• 1 - green chilli
• 1/2 inch piece ginger, chopped
• 1 tsp - sugar powdered
• Salt to taste
• Pepper to taste
• Part 3:
• 3 - bright orange carrots, peeled and finely grated
• 1 - green chilli, finely chopped
• 1/2 tsp - cumin power
• 1/2 tsp - sugar
• Salt to taste
• 1/2 tsp - mustard seeds
• 2-3 pinches - asafoetida, powdered
• 1 tsp - lemon juice
• 1 tsp - oil

How to Make A Salute to the Tricolour: Cool Salad

• Mix all ingredients of part 1. Toss gently till well blended.
• Place at the base of a flat-bottomed transparent glass container.
• Place into fridge.
• Mix all ingredients of part 2 well.
• Spread over the green layer.
• Return to fridge.
• Heat oil in a pan for part 3.
• Add mustard seeds, asafoetida, allow to splutter.
• Add carrot, stir gently for a minute.
• Add all other ingredients, toss gently and allow to cool.
• Spread over white layer, carefully covering full surface.
• Garnish with a leaf or two or a curry or mint leaves.
• Serve chilled.