Cooking Instructions
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Step 1
Soak
Dry Navy Beans (1 cup)
overnight. Drain the water the next day, add fresh water. Boil soaked navy beans until dente in
Salt (to taste)
and
Ground Turmeric (1/2 tsp)
water, 30-45 minutes. Strain and set aside.
Step 2
In a skillet over medium-high heat, dry toast
Unsweetened Shredded Coconut (1/3 cup)
,
Dried Red Chili Peppers (2)
, and
Chana Dal (3 Tbsp)
till the lentils turn light golden brown. Transfer to a blender and grind to a coarse paste. Add little water if needed.
Step 3
Heat
Oil (1 tsp)
in a skillet. Once it's hot, add
Mustard Seeds (1/2 Tbsp)
and
Cumin Seeds (1 tsp)
. Once they begin to crackle, add
Black Lentils (1 Tbsp)
and saute till they turn golden.
Step 4
Add the ground paste and continue to saute for another 30 seconds.
Step 5
Add the cooked navy beans and give it a light mix so that the coconut mixture coats it well.
Step 6
Garnish this vegan salad with
Fresh Cilantro (to taste)
and serve immediately.
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