History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines. Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit. So here is the recipe:
- Whole green grams (sabut moong) boiled 1 cup
- Onion finely chopped 1 medium
- Tomato finely chopped 1 medium
- Yogurt 1/2 cup
- Chaat masala 1 teaspoon
- Salt to taste
- Red chilli powder 1/2 teaspoon
- Green chillies chopped 1-2
- Lemon juice 1 tablespoon
- Fresh coriander leaves chopped 1 tablespoon
- Beetroot juliennes for garnishing
- Combine green gram, onion, tomato, yogurt, chaat masala, salt, chilli powder, green chillies and lemon juice in a bowl and mix well.
- Add chopped coriander and mix well.
- Garnish with beetroot juliennes and serve immediately.