Warm North Indian Salad

Images by Katherine Rasmussen Polovina|Luna Light Media

This is an excellent and fast warm salad that is downright addicting. I actually like it with prepared adzuki beans, however almost any vegetable would work.

It’s so flexible that you can serve it over a bed of lettuce, over rice, with Indian bread, or packed in a pita.

• 1 tablespoon. grease
  

• 1 tsp. cumin seeds
  

• 1/2 tsp. turmeric powder
  

• 1 medium yellow or red onion, minced
  

• 1 (1-in.) piece ginger, peeled and sliced into matchsticks
  

• 2 cloves garlic, minced or grated
  

• 1– 2 fresh Thai, serrano, or cayenne chiles, stems gotten rid of, sliced
  

• 2 c. prepared entire beans, lentils, or peas
  

• 1 tsp. coarse sea salt
  

• 1/2 tsp. red chile powder or cayenne pepper
  

• 1/2 tsp. kala namak (black salt)
  

• 1/4 c. sliced fresh cilantro
  

Directions:

1. In a deep, heavy pan, heat the oil over medium-high heat.
2. Include the cumin and turmeric. Prepare up until the seeds sizzle, about 30 seconds.
3. Include the onion, ginger, garlic, and fresh chiles. Prepare till browned, about 2 minutes.
4. Include the beans, lentils, or peas. Prepare another 2 minutes.
5. Include the sea salt, chile powder, kala namakand cilantro. Mix well and serve.

SHOT THIS!

I enjoy blending in newly grown lentils or beans towards completion. You do not wish to eliminate the dietary homes of the sprouts by preparing them, however including them at the end will offer you simply enough taste. We enjoy consuming the grow mixture as a breakfast with a side of toast.

Dishes excerpted from Instantaneous Pot Indian by Anupy Singla. Agate Publishing, 2023.
Cover picture © Andrew Miller|Andrew Miller Photography.