I added roasted eggplants with cooked whole mung and chana dal to make this vibrant and tasty salad to go with grilled lamb and roasted onion and pear salad for Valentine's lunch.
Ingredients:
1/2 cup whole mung beans, washed and soaked for 1 hour
1/4 cup chana dal, washed and soaked for 1 hour
Cook the beans separately for 20 to 30 minutes until soft but still retain their shapes.
Drain and set aside.
Other Ingredients:
4 sweet pepper (red, orange and yellow), Halved, seeded and cut into 1/2 inch thick
4 cups roasted eggplants, cut into quarters (see recipes :http://acooksmemoir.blogspot.com/2015/02/roasted-eggplant.html)
1 green chilli, halved and cut into 1/2 inch pieces
1/4 cup grated coconut
3/4 tsp mustard seeds
3/4 tsp urad dal
2 Tbsp Red Wine Vinegar
1 Tbsp olive oil
salt and pepper
Method:
In a pan add 2 to 3 tablespoons of canola oil. Once the oil is hot, fry the sweet pepper for 3 to 5 minutes until peppers are lightly charred and soft. Remove and drain on paper towels.
In a saute pan, add 1 tablespoon of olive oil. Once the oil is hot, add the green chilli. Let it cook for one minute. Then add the urad dal and mustard seeds. Stir and cook until golden brown. Now add the grated coconut and saute for 2 minutes. Remove from the heat.
Mix the cooked beans, the roasted eggplants and the fried sweet pepper in a big bowl. Tip the tempered urad, mustard and coconut mixture into the bowl. Add red wine vinegar, salt, pepper and olive and combine well. Adjust the vinegar, salt to your liking.
Ingredients:
1/2 cup whole mung beans, washed and soaked for 1 hour
1/4 cup chana dal, washed and soaked for 1 hour
Cook the beans separately for 20 to 30 minutes until soft but still retain their shapes.
Drain and set aside.
Other Ingredients:
4 sweet pepper (red, orange and yellow), Halved, seeded and cut into 1/2 inch thick
4 cups roasted eggplants, cut into quarters (see recipes :http://acooksmemoir.blogspot.com/2015/02/roasted-eggplant.html)
1 green chilli, halved and cut into 1/2 inch pieces
1/4 cup grated coconut
3/4 tsp mustard seeds
3/4 tsp urad dal
2 Tbsp Red Wine Vinegar
1 Tbsp olive oil
salt and pepper
Method:
In a pan add 2 to 3 tablespoons of canola oil. Once the oil is hot, fry the sweet pepper for 3 to 5 minutes until peppers are lightly charred and soft. Remove and drain on paper towels.
In a saute pan, add 1 tablespoon of olive oil. Once the oil is hot, add the green chilli. Let it cook for one minute. Then add the urad dal and mustard seeds. Stir and cook until golden brown. Now add the grated coconut and saute for 2 minutes. Remove from the heat.
Mix the cooked beans, the roasted eggplants and the fried sweet pepper in a big bowl. Tip the tempered urad, mustard and coconut mixture into the bowl. Add red wine vinegar, salt, pepper and olive and combine well. Adjust the vinegar, salt to your liking.
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