New Update
| Main ingredients | Whole red lentils (sabut masoor), Olive oil, Garlic, Ginger, Green chillies, Onion, Lemon juice, Carrot, Green capsicum, Yellow capsicum, Cucumber, Fresh mint leaves, Honey, Chaat masala, Roasted peanuts |
| Cuisine | Fusion |
| Course | Salad |
| Prep time | 5-6 hours |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups boiled whole red lentils (sabut masoor)
- 3 teaspoons olive oil
- 2 teaspoons finely chopped garlic
- 1 teaspoon chopped ginger
- 2 green chillies, chopped
- 1 medium onion, finely chopped
- Salt to taste
- Black pepper powder to taste
- ½ teaspoon cumin powder
- ½ teaspoon red chilli powder
- 2 teaspoons lemon juice
- 1 medium carrot, peeled
- ½ medium red capsicum
- ½ medium yellow capsicum
- ½ small English cucumber
- 20-25 fresh mint leaves
- 2 teaspoons honey
- A large pinch of chaat masala
- Roasted peanuts for garnish
- Fresh mint sprigs for garnish
Method
- Heat olive oil in pan, add garlic, ginger, green chillies and onion, mix and sauté till translucent.
- Add salt, black pepper powder, cumin powder and red chilli powder, mix and sauté for 1 minute. Add ¼ cup water, mix and cook for 1-2 minutes.
- Switch the heat off, add lemon juice, mix and set aside to cool completely.
- Cut carrot into ½ inch cubes, cut red capsicum and yellow capsicum into ½ inch pieces as well. And cut cucumber into ½ inch cubes.
- Transfer all the chopped vegetables into a large bowl, add boiled lentils, mint leaves, cooled onion mixture, honey and chaat masala and mix till well combined.
- Transfer the salad into a serving plate, garnish with roasted peanuts and mint sprig and serve.
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