South Indian Green Bean Salad w Ravinder Bhogal | Gizzi Erskine | Wild Dish
- 8 years ago
Gizzi Erskine is with Ravinder Bhogal, who shares with us a quick delicious green bean, cashew and coconut salad packed with tons of flavour. If you’re looking for fast healthy food, this dish is perfect to eat hot or cold.
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South Indian Mussels: http://bit.ly/1NSI4N1
RECIPE
INGREDIENTS:
250G GREEN BEANS, TRIMMED AND CUT INTO THREE
A GENEROUS SLUG OF GROUNDNUT/RAPESEED OIL
2 TSP MUSTARD SEEDS
A WHOLE DRIED RED CHILLI
A PINCH OF ASAFETIDA
1 TBSP OF SPLIT BENGAL GRAM/ URID DAL
15 FRESH CURRY LEAVES
50G CASHEW NUTS
A LARGE HANDFUL OF UNSWEETENED DESICCATED COCONUT
SEA SALT TO TASTE
½ TEASPOON JAGGERY OR SOFT BROWN SUGAR
THE JUICE OF SMALL LIME
METHOD
TOAST THE CASHEWS IN A HOT DRY PAN AND SET ASIDE. TOAST THE COCONUT TILL PALE GOLDEN TOO – KEEP YOUR EYE ON IT AS IT GOES FROM GOLDEN TO CHARRED RATHER QUICKLY.
HEAT THE OIL IN A WOK OR PAN AND ONCE IT’S SMOKING, THROW IN BENGAL GRAM/URID DAL. AS SOON AS IT BEGINS TO COLOUR, SPRINKLE IN THE MUSTARD SEEDS. ONCE THEY BEGIN TO SPUTTER, ADD THE ASAFETIDA, DRIED RED CHILLI AND CURRY LEAVES. STIR IN THE GREEN BEANS AND CASHEWS, SEASON TO TASTE, POUR IN 30MLS OF WATER, COVER TIGHTLY AND COOK FOR 3 MINUTES.
REMOVE FROM THE HEAT, SCATTER OVER THE SUGAR, COCONUT AND SQUEEZE OVER THE LIME JUICE. MIX WELL AND SERVE HOT OR COLD.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Maxwell & Williams and Typhoon for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Follow Ravinder:
ravinderbhogal.com
https://twitter.com/cookinboots
https://www.instagram.com/cookinboots/
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
SUBSCRIBE: http://bit.ly/SubWildDish
South Indian Mussels: http://bit.ly/1NSI4N1
RECIPE
INGREDIENTS:
250G GREEN BEANS, TRIMMED AND CUT INTO THREE
A GENEROUS SLUG OF GROUNDNUT/RAPESEED OIL
2 TSP MUSTARD SEEDS
A WHOLE DRIED RED CHILLI
A PINCH OF ASAFETIDA
1 TBSP OF SPLIT BENGAL GRAM/ URID DAL
15 FRESH CURRY LEAVES
50G CASHEW NUTS
A LARGE HANDFUL OF UNSWEETENED DESICCATED COCONUT
SEA SALT TO TASTE
½ TEASPOON JAGGERY OR SOFT BROWN SUGAR
THE JUICE OF SMALL LIME
METHOD
TOAST THE CASHEWS IN A HOT DRY PAN AND SET ASIDE. TOAST THE COCONUT TILL PALE GOLDEN TOO – KEEP YOUR EYE ON IT AS IT GOES FROM GOLDEN TO CHARRED RATHER QUICKLY.
HEAT THE OIL IN A WOK OR PAN AND ONCE IT’S SMOKING, THROW IN BENGAL GRAM/URID DAL. AS SOON AS IT BEGINS TO COLOUR, SPRINKLE IN THE MUSTARD SEEDS. ONCE THEY BEGIN TO SPUTTER, ADD THE ASAFETIDA, DRIED RED CHILLI AND CURRY LEAVES. STIR IN THE GREEN BEANS AND CASHEWS, SEASON TO TASTE, POUR IN 30MLS OF WATER, COVER TIGHTLY AND COOK FOR 3 MINUTES.
REMOVE FROM THE HEAT, SCATTER OVER THE SUGAR, COCONUT AND SQUEEZE OVER THE LIME JUICE. MIX WELL AND SERVE HOT OR COLD.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Maxwell & Williams and Typhoon for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Follow Ravinder:
ravinderbhogal.com
https://twitter.com/cookinboots
https://www.instagram.com/cookinboots/
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.