This recipe of lentil and green salad with aam kasundi dressing is developed by Chef Anuroopa for Jaipur Modern Kitchen, Rajasthan. It's made using the special raw mango mustard chutney-cum-cooking paste co-created under Legacy Kitchen Series.
Ingredients:
- 200 gms Seasonal greens: a mix of three varieties
- 20 gms Cheddar cheese shavings
- 50 gms Chickpea (Kabuli chana) (soaked overnight and boiled or cooked canned)
- Roughly crushed roasted peanuts
- 20 gms Pomegranate
- 1 tbsp Pine nuts for garnishing
- Shredded boiled chicken (optional)
Method:
- Soak the chickpea overnight and cook in pressure cooker with salt to taste
- Cut & clean all the seasonal greens
- Shave the cheddar cheese
- Roast the peanuts & crush them
- Mix all the ingredients and toss in the honey mustard dressing
- To serve, plate it in a deep bowl and garnish with pine nuts, cheddar cheese and pomegranate seeds
