1 tspn mustard seeds
1-2 tbs oil to fry
2 sprigs curry leaves
Soak Red beans in water over night or about 5-6 hours.
When you are ready to prepare the salad,
First cook/boil soaked red beans. After cooked, drain the water.
Heat 1-2 tbsp oil in a pan.
Add mustard seed when oil is heated.
Then add ginger, garlic paste.
When you get the fragrance, add onion & curry leaf, Mix well.
Once onion is tender, add cooked red beans.
Adjust salt to taste.
Then remove from heat
Sharing with the event – Let’s Cook- Hibernative Foods