Kachoomer With Black Eye Beans Recipe
Ingredients
| 2 tablespoons black-eye beans | ||
| Red onion | 1 , finely chopped | |
| Cucumber | 1/2 , diced | |
| Tomatoes | 2 , sliced | |
| Green chillies | 2 , chopped | |
| Carrot | 1 Large, finely grated | |
| Mint | 1 Tablespoon, chopped | |
| Coriander leaves | 2 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Lemon juice | 2 Tablespoon | |
| Salt | To Taste | |
| Black peppercorns | 1/2 Teaspoon | |
| Sprigs of mint, to garnish | ||
Directions
1. Ideally the black-eye beans should be soaked overnight; however, as the quantity is very small, you can just boil them in salted water for about 10 minutes, drain off the water and set aside.
2. Place all the prepared vegetables and herbs in a serving dish with the drained black-eye beans. Using a fork, gently mix everything together, trying not to mash any of the vegetables.
3. Finally, mix in the garlic, lemon juice, salt to taste and black pepper.
2. Place all the prepared vegetables and herbs in a serving dish with the drained black-eye beans. Using a fork, gently mix everything together, trying not to mash any of the vegetables.
3. Finally, mix in the garlic, lemon juice, salt to taste and black pepper.
Chef
