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November 26, 2007

Leguminous Salad


1/2 cup boiled, drained, Moong(green gram)
1/2 cup boiled, drained, chickpeas white
1/2 cup boiled, drained, chickpeas brown
1 potato, boiled, drained, chopped
1 onion, chopped finely
1 tomato chopped finely
1 tbsp. coriander leaves finely chopped
1 sprig mint leaves


Put all legumes in a large bowl.
Add all chopped vegetables, except coriander.
Crush mint, ginger, and garlic, chilly in small mixie.
Add to legumes, add salt, sugar, and toss well.
Pile onto large flat plate, refrigerate till required.
Beat curds till smooth.Add chutneys, black salt, cumin, salt, and mix well.
Before serving, pour curds over legumes in plate.Garnish with chopped coriander.
Serve immediately

1 green chilly
1/2" piece ginger
1 flake garlic
1 cup curds (tied and hung for 20 minutes)
1/2 tsp. cumin seeds crushed
1 tbsp. green all purpose chutney (refer recipe)
1 tbsp. tamarind chutney (refer recipe)
salt to taste

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