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| Recipe Harbara Salad | |||
| Category Salads | |||
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If gram is not very tender, microwave a little as shown in introduction. Or boil with a pinch of soda bicarb, drain, hold under cold running water. Drain, pat dry. Heat oil in a sauce pan. Add seeds, asafoetida, allow to splutter. Add ginger, stir. Add onions and slit chillies. Stirfry till onions are tender and pink. Cool to room temperature. Keep aside 1 tbsp. coconut, a little coriander. Mix all remaining ingredients into onions. Toss with a fork till well mixed. Pour into salad bowl, garnish with coconut and coriander. Serve cold. | ||
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| Views 141 | |||
| Ingredients | |||
1 cup tender fresh green gram 1 medium onion finely chopped 2 tbsp. fresh coconut sraped fine 2 green chillies slit 1 tbsp. coriander leaves finely chopped 1/4 tsp. each mustard & cumin seeds 3-4 pinches asafoetida salt to taste 1 tsp. lemon juice 1 tsp. oil 1/4 tsp. ginger grated |
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| Calories | |||
| Servings | |||
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| Recipe Posted by Anil Kher Jan 22nd, 2009 | |||
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