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Main Ingredients | Whole green grams (sabut moong), Mustard oil |
Cuisine | Indian |
Course | Salads |
Prep Time | 8-10 hour |
Cook time | 0-5 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup whole green gram (sabut moong)
- 1 tablespoon mustard oil
- 1 small zucchini, cut into roundels and halved
- 1 small yellow zucchini, cut into roundels and halved
- 1/4 cup sweet corn kernels, boiled
- 1 small red capsicum, diced
- 1 small yellow capsicum, diced
- 1 small green capsicum, diced
- 1 small cucumber, diced
- 5-6 cherry tomatoes, halved
- 5-6 black olives, pitted and halved
- 8-10 lettuce leaves
Dressing
- 2 tablespoons mustard oil
- 1 tablespoon mustard paste
- A pinch of sugar
- Crushed black peppercorns to taste
- Salt to taste
- 1 tablespoon lemon juice
- 2 tablespoons roasted peanuts, crushed
- 2 teaspoons white sesame seeds, roasted
Method
- Take whole moong and wash it with sufficient water for 2-3 minutes. Soak for 3-4 hours and transfer onto a muslin cloth and set aside for 4-5 hours.
- Heat mustard oil in a non-stick grill pan and brush it evenly. Add green zucchini, and yellow zucchini and cook till grill marks appear.
- Transfer the moong in a large bowl, add sweet corn, green capsicum, yellow capsicum, red capsicum, cucumber, cherry tomatoes and black olives and mix well.
- Roughly chop lettuce leaves and add into the same bowl.
- For the dressing, add mustard oil in a jar, add mustard paste, sugar, crushed black peppercorns, salt and lemon juice. Place the lid on and shake till well combined.
- Add the grilled zucchinis in the same bowl and add peanuts and sesame seeds and drizzle ¾ of the dressing on top and toss the salad till well combined.
- Transfer into a serving bowl and garnish with roasted peanuts and olives. Drizzle the remaining dressing on top.
- Serve immediately.
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