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Ingredients
| black-eyed peas: 2 cups (cooked) |
| lima beans: 2 cups (cooked) |
| canned chickpeas - garbanzo beans: 2 cups |
| lemons: 2 (juiced) |
| Kosher salt: 1 dash (to taste) |
| vegetable oil: 2 Tbl |
| black mustard seed: 2 tsp |
| garlic (crushed): 2 Tbl (sliced) |
| asafoetida: 1/3 tsp (optional) |
| dried shredded coconut meat (shredded): 1/2 cup |
| fresh cilantro (coriander): 2 Tbl (finely chopped) |
Tanjore Three-Bean Salad with Spices
User rating:
light but filling bean salad
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Prep Time
15 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
Put first three ingredients in a bowl along with lemon juice and salt. Toss well to mix.
Heat the oil in a small frying pan over high heat. When it is hot add
the mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the spattering subsides add chili pieces and garlic and let sizzle for a few seconds, until garlic turns light pink. Add asafoetida and immediately pour the entire contents
of the pan over the
bean mixture. Toss well to distribute the spices. Stir in coconut and cilantro.
Serve at room temperature or cold.