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1 teaspoon sugar

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon roasted cumin powder

(page 25)

1. Peel beets and cut in half.

2. In a small skillet, add beets. Cover with water and bring to a boil. Reduce heat and simmer for 5 to 7 minutes, until beets are slightly tender. Drain water and cool until beets are easy to handle.

3. While beets cool, make dressing: Combine vinegar, oil, sugar, salt, pepper, and cumin powder. Set aside.

4. Cut beets into ¼-inch pieces. In a small bowl, combine beets, kohlrabi, and cucumbers. Toss in the dressing. Cover and refrigerate for 1 to 2 hours. Serve chilled.

NUTRITION INFORMATION PER SERVING:

Calories: 61; Total Fat: 4 g (Saturated Fat: 0.5 g); Carbohydrate: 7 g; Protein: 1 g; Fiber: 2 g; Sodium: 182 mg

GF

Peanut-Mung Salad

Mungfali-Mung Salad

SOAK TIME : 2 hours or longer

PREP : 30 minutes

COOK : 5 minutes

MAKES : 10 servings

SERVING SIZE : ½ cup

This salad is a Mumbai version of kachumber (chopped salad).

It is also the speciality of my friends Vandana and Suresh. Suresh is famous for meticulously chopping all the vegetables into bite-size pieces. My husband and I often make a meal out of it; the many vegetables and fruits make it filling and nutritious.

¼ cup (split, hulled) mung dal

½ cup raw peanuts with skin

1 cup water, divided

1 teaspoon salt, divided

1½ cups green, yellow, and red peppers, finely

chopped into ¼-inch pieces

¾ cup cucumbers, peeled and cut into ½-inch

pieces

¾ cup carrot, diced into ¼-inch pieces

1 cup tomatoes, chopped into ¼-inch pieces

1 cup apple, peeled and chopped into ½-inch

pieces

¼ cup raw mango, peeled and finely chopped

into ½-inch pieces

2 tablespoons cilantro, finely chopped

½ teaspoon roasted cumin powder

(page 25)

1 teaspoon chaat masala (page 24), or

purchased

1 tablespoon lemon or lime juice

SEASONING (CHOUNK)

2 teaspoons olive or canola oil

1 teaspoon sesame seeds

7-8 curry leaves

1. Wash the mung dal in 3 to 4 changes of water, until water is relatively clear. Soak for 2 hours or more. In a separate bowl, soak the peanuts. Drain the soaked mung and soaked peanuts.

2. In a small pan, boil the mung with ½ cup water and ¼ teaspoon salt. Simmer for 2 to 3 minutes. (Mung can also be cooked in the microwave, for 2 minutes on high.) Drain the water and cool the beans.

3. In a separate small pan, boil the peanuts with ½ cup water and ¼ teaspoon salt. Simmer for 2 minutes. Drain peanuts and cool. (Or microwave for 2 minutes on high.)

4. In a medium bowl, combine peppers, cucumbers, carrots, tomatoes, apple, mango, and cilantro. Add cooled mung and peanuts and mix to combine.

5. Sprinkle mixture with salt, cumin powder, chaat masala, and lemon juice. Stir well and set aside.

6. Prepare seasoning: Heat oil in a small skillet on medium heat. Add sesame seeds and curry leaves. Cover with lid. Cook for a few seconds, until the seeds stop splattering. The seeds will become light brown. Add seasoning to salad. Toss well.

7. Marinate at room temperature for 20 to 40 minutes before serving.

NUTRITION INFORMATION PER SERVING:

Calories: 94; Total Fat: 5 g (Saturated Fat: 0.5 g); Carbohydrate: 10 g; Protein: 4 g; Fiber: 2 g; Sodium: 144 mg

GF, LF

Cucumber-Tomato Salad

Kheera-Tamatar Salad

PREP : 10 minutes

COOK : 0 minutes

MAKES : 4 servings

SERVING SIZE : ½ cup

This is a really simple and versatile salad. The crunch of the cucumbers and the sweetness of the tomatoes make it a nice accompaniment to any meal.

1 cup cucumber, peeled and diced into

½-inch pieces

1 cup cherry tomatoes, halved, or chopped

tomatoes

2 teaspoons lemon or lime juice

⅛ teaspoon black pepper, or to taste, coarsely

ground

¼ teaspoon black salt

Salt, to taste

1. In a small bowl, combine the diced cucumbers and tomatoes. Stir in lemon juice and black pepper.

2. Just before serving, stir in the black pepper and salt, to taste. (Salt makes the vegetables soft and watery, so it’s best to add the salt just before serving.)

NUTRITION INFORMATION PER