Recipe courtesy of Bal Arneson

Papaya and Soybean Salad

Name: Papaya and Soybean Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: indian
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

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Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 4 servings

Nutrition Info

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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Show: Spice Goddess

Episode: Indian Picnic

Categories:

Indian Food

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