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)
Ground Turmeric (1/2 tsp)
water, 30-45 minutes. Strain and set aside.
In a skillet over medium-high heat, dry toast
Unsweetened Shredded Coconut (1/3 cup)
Dried Red Chili Peppers (2)
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.
Oil (1 tsp)
in a skillet. Once it's hot, add
Mustard Seeds (1/2 Tbsp)
Cumin Seeds (1 tsp)
. Once they begin to crackle, add
Black Lentils (1 Tbsp)
and saute till they turn golden.
Add the ground paste and continue to saute for another 30 seconds.
Add the cooked navy beans and give it a light mix so that the coconut mixture coats it well.
Garnish this vegan salad with
Fresh Cilantro (to taste)
and serve immediately.