Lettuce Mushroom Salad
Lettuce Mushroom Salad
A simple and healthy recipe with vinegar and burnt garlic dressing.
Ingredients:
Nutrients
- Nutritive value as per one serving:Calories : 18 Kcal
- Protein: 4.5 g
- Proteins: 0.6 gram
- Sodium: 7.5 mg
- Potassium: 112.5 mg
- Phosphorus: 33 mg
- Portion: 4
- Serving: 3/4 cup
Procedure:
- Boil 3-4 cups of water in a pan.
- In another heated hard bottom pan add oil. Add ingredients for tempering in the sequence listed in the heated oil.
- Once mustard seeds splutter, add all chopped vegetables, green chilies, fresh coriander, curry leaves and let it fry for 5 minutes till it becomes lightly tender.
- Add suji and fry the fixture until it turns light brown on a light flame.
- Once you feel the aroma of fried suji, add salt and boiled water and cook the mixture till water evaporates.
- Once water evaporates, add juice from one medium lemon and stir nicely.
- Cover the lid for 5 minutes and serve hot.
- You may garnish with 1tsp of leached carrot but not must.
