Serves 1
Directions
- 1Roast makhanas until slightly burnt, then discard some and keep the rest.
- 2Finely chop fresh methi.
- 3In ghee, add spices and cashews to make a tempering (tadka).
- 4Add salt and cooked methi.
- 5Avoid adding dahi and covering on heat, as this will curdle the dahi.
- 6Prepare a salad by cutting fresh veggies and leafy greens, loading with microgreens, and dressing with Italian balsamic vinegar.
- 7Attempt to fix the main dish by adding makhana powder, which failed.
- 8Make a fresh tempering (tadka) again.
- 9Add roasted makhanas.
- 10Turn off the gas.
- 11Add dahi.
- 12Garnish the finished dish with cashews.
- 13Pack with beetroot, roti, and salad.
Ingredients
- makhana
- fresh methi, finely chopped
- ghee
- spices
- cashews
- salt
- dahi
- fresh veggies
- leafy greens
- microgreens
- Italian balsamic vinegar
- makhana powder
Tips
- Do not add dahi (yogurt) on high heat as it may curdle.
Related recipes
Desi Lazy Salad
Indian · Salad
Easiest Salad Ever
Indian · Salad
Chicken, Mango and Avocado Salad
Indian · Salad
Healthy Coleslaw Salad
Indian · Salad
Chickpea Salad
Indian · Salad
Oil-Free Salad Dressing with Sprout Salad
Indian · Salad
Chicken and Rice with Side Salad
Indian · Salad30m
Corn Salad
Indian · Salad
Crispy Smashed Potato Salad
Indian · Salad
Burger Salad
Indian · Salad
Rajma Salad
Indian · Salad
Curry Chicken Salad
Indian · Salad15m