Samarkand Mung Bean Salad

Name: Samarkand Mung Bean Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Uzbek
Ingredients: 2 cups shredded greens, arugula or romaine lettuce; A few sprigs of cilantro; ⅓ cup chopped fresh cilantro (or substitute parsley, basil or tarragon); ⅓ cup chopped fresh cilantro (or substitute parsley, basil or tarragon); ¼ cup vegetable oil; 1 large fresh tomato, peeled and diced; 2 cups shredded greens, arugula or romaine lettuce; 2 cups shredded greens, arugula or romaine lettuce; ⅓ cup chopped fresh cilantro (or substitute parsley, basil or tarragon); ⅓ cup chopped fresh cilantro (or substitute parsley, basil or tarragon); ½-inch fresh ginger, peeled and grated, or ¼ teaspoon powdered ginger; ½-inch fresh ginger, peeled and grated, or ¼ teaspoon powdered ginger; 2 tablespoons toasted cumin seeds; 1 hot green chili, seeded and finely chopped; 2 tablespoons fresh lime juice; 1 teaspoon sugar; ½ teaspoon curry powder; ½ teaspoon freshly ground black pepper; 1 cup green mung beans, picked over and washed; 2 cloves garlic, peeled and crushed; 1 small onion, peeled and thinly sliced; 1 teaspoon salt; 4 cups water

Preparation info

Servings:
4

Difficulty
Easy
Ready in
50 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Throughout its long history, Samarkand was an important trading center, importing goods from both the east and west. Mung beans, native to India where they are called green or golden gram, were among the culinary imports, much enjoyed along the entire Silk Road. They are high in protein: If you serve this salad with rice, it becomes a complete meal.

Ingredients

Asia
Uzbekistan
Side dish
Vegan
Gluten-free

Ingredients

Method