Kachoomer With Black Eye Beans
|Black eye beans||2 Tablespoon|
|Red onion||1 , finely chopped|
|Cucumber||1⁄2 , diced|
|Tomatoes||2 , sliced|
|Green chilies||2 , chopped|
|Carrot||1 Large, finely grated|
|Chopped fresh mint||1 Tablespoon|
|Chopped fresh coriander||2 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Lemon juice||2 Tablespoon|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Mint sprigs||4 (For Garnish)|
1. Ideally the black-eye beans should be soaked overnight; however, as the quantity is very small, you can just boil them in salted water for about 10 minutes, drain off the water and set aside.
2. Place all the prepared vegetables and herbs in a serving dish with the drained black-eye beans. Using a fork, gently mix everything together, trying not to mash any of the vegetables.
3. Finally, mix in the garlic, lemon juice, salt to taste and black pepper.