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Harbara Salad
Harbara Salad
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.
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