Ingredients:

• 1 cup – freshly boiled Peanuts
• 1 cup – freshly boiled mixed beans (lobia, double, rajma, etc.)
• 1 tbsp – sesame seeds
• 1 sprig – Spring onion with greens, finely chopped
• 1 – onion, finely chopped
• 1 tbsp – coriander leaves, finely chopped
• 1 – medium yellow Capsicum
• For Dressing:
• 1 tbsp – brown Vinegar
• 1 tsp – Lemon juice
• 1 – sprig mint, finely chopped
• 1 tsp – mustard paste
• 1 tsp – Green chilli sauce
• 3 to 4 drops – tabasco sauce
• 1 tsp – Tomato puree
• 1/2 tsp – Red Chilli flakes
• 1 – tiny flake of garlic, crushed
• 1/2 tsp – Sugar
• 1 – Bay Leaf
• 1 tsp – Olive oil
• Salt to taste

Method:

1. Beat all ingredients for dressing in a small bowl.
2. When mixture becomes opaque, keep refrigerated till required.
3. Burn yellow capsicum on an open flame, till skin is charred.
4. Rub off blackened skin but do not wash.
5. Chop roughly and keep aside.
6. Make sure nuts and beans are boiled and soft, but not mushy.
7. Transfer both to a large bowl.
8. Add capsicum and all other ingredients to bowl.
9. Refrigerate till required.
10. 10 minutes before serving, add dressing to salad.
11. Toss well with a fork to blend flavours.
12. Serve cold.

Recipe courtesy of Saroj Kering