Tonight we're having a 3 course Indian meal for dinner and this salad is the starter course. This recipe came from NY Times Cooking. I soaked the mung beans the day before to speed-up the process. I seeded the chili prior to sauteing it with the beans, cumin, mustard and sesame. It's a good thing for us that I did; the chili imparted quite a kick (even though I removed it after cooking). The salad is lite, flavorful, and packs a surprising amount of heat.
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