Recipe courtesy of Bal Arneson
Episode: Indian Picnic
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Papaya and Soybean Salad
Total:
15 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
15 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 2 tablespoons grapeseed oil
  • 6 to 8 curry leaves*
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/4 teaspoon cardamom seeds
  • 1 cup frozen soya beans, thawed
  • 1/2 a papaya, peeled, seeded and cut into large chunks
  • 1 cup cooked rice (blend basmati with wild rice)
  • Salt and freshly ground black pepper
  • 1 teaspoon fresh lime juice

Directions

Place a small skillet over medium-high heat and add the oil. Add the curry leaves, mustard seeds, coriander, and salt and toast for 1 minute. Stir in the soya beans and cook for about 3 minutes. Let the mixture cool. 

Put the papaya chunks into a salad bowl along with the rice and cooled soya bean mixture. Add salt, pepper, and lime juice and toss well. Taste and add more salt, if needed.

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