Adaara. Nurturing the body, mind, and spirit.
Conscious Living Lifestyle
A healthy and colorful corn & sprouted mung bean salad with a mint and tamarind sauce dressing.
Contributed by Noveena Verma
Contributed by Noveena Verma
Cook time: 10 minutes
Servings: 4
Ingredients:
- Corn kernels (boiled) ¾ cup
- Mung beans (sprouted overnight) ¾ cup
- Boiled potatoes ½ inch cubes 1 medium
- Peanuts (roasted or slightly sautéed) 2 tbspns
- Onions, chopped 2 tbspns
- Tomatoes, chopped ¼ cup
- Cucumber, chopped ¼ cup
- Lemon juice 1½ teaspoon
- Mint sauce 1 tbspn
- Sweet tamarind sauce 1 tbspn
- Salt to taste
- Pepper to taste
- Carrots/cabbage/ Green bell pepper, chopped (optional) 2 tbspns
Mint Sauce:
- Fresh mint leaves ½ cup (loosely packed)
- Fresh cilantro ¼ cup (loosely packed)
- Onion, chopped 1 tbspn
- Lemon juice 1 ½ teaspoons
- Salt to taste
- Pepper to taste
- Ginger ¼ inch cube
- Water 3 tbspns
Sweet Tamarind Sauce:
- Tamarind pulp 2 tbspns
- Sugar or grated jaggery 3 tbspns
- Freshly grated ginger 1 teaspoon
- Salt ¼ teaspoon
- Pepper ¼ teaspoon
- Water ½ cup
Method
Toss all ingredients into a large salad bowl and serveAdaara. Nurturing the body, mind, and spirit.
Conscious Living Lifestyle
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