This a very tasty salad.
The pre cooked Red Kidney Bean is tempered lightly for flavours in the South Indian ‘Sundal’ style. This is then mixed with Avocado. I like some crunch in my salads. In this I added raw onions. We, indians like raw onions….Their taste definitely takes the dish a level up. The velvety-buttery bite of the avocados & beans is cut by the crunch of onions. These li’l fellas make their presence felt.
Use ingredients as per your taste. Enjoy this lovely salad.
|Preparation time : 5 min
Cooking time : 5 min
Serve With : By itself
Serves : 1
- 1 cup Red Kidney Beans, cooked
- 1 Avocado
- 1 small Onion
- Splash of Lemon Juice
- 2 tsp Za’tar (optional)
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 tbsp Shredded Coconut
- 2 tsp Oil
Heat oil in pan. Once hot, add the mustard seeds, cumin seeds and when they crackle add the Kidney Beans , pinch of salt and saute well. To this add the shredded coconut, stir fry for 1-2 minutes and take it into a separate bowl.
Roughly chop the avocado and onions. Using hands roughly separate the onions. Now put these onions and avocados into the beans and mix well. Add a splash of lime juice, za’tar and mix well.
Check and adjust the taste as required.
Tips & Notes :
** Hing or Asafoetida can also be used while tempering. This enhances the flavour.
** Red kidney beans can be replaced with any other beans or chickpeas.
** Even sprouted beans can be used for a healthier dish.