This delicious salad is from Yogi Kitchen , a foodie's delight of a blog site. Head over to their website for lots of wonderful dishes. Four Bean Indian Salad Adapted from Mysore Style Cooking by V. Sandhya Serves 2 Ingredients 250 g (8oz) green beans 1 handful fresh dill, chopped 4-5 tbsp toor dhal 4-5 tbsp mung beans (whole) 4 tbsp sprouted mung beans 4 tbsp minced red bell pepper 4 - 5 cups of water Salt to taste Tempering 1 tsp oil 1 tsp black mustard seeds 2 red chillies, minced 1/2 tsp asafetida 2 tbsp coconut, (grated fresh is ideal if you have it, we used dried) Instructions Chop green beans into small pieces. Chop the dill finely. In a heavy bottomed pot place the toor dhal and mung beans and cook for 15 to 20 minutes, until soft not mushy. Add the chopped fresh green beans and dill. Cook well until they become just soft. Add salt to taste, then drain the water and set both broth aside and place the vegetables in a large bowl. He

Originally published by Adam and Theresa on: yogikitchen.blogspot.com I first had Falafel at the tender age of 18 when I went to work on a Kibbutz (like a working farm) in Israel. These days, I'm sure in the trendier areas of East London they're even feeding Falafel wraps on- the-go to their toddlers, but back in the day, falafel was impossibly exotic and not even available at Camden Market. Imagine. So straight off the plane and driving through the Negev desert to our allotted Kibbutz our driver stops at a roadside place for a quick break and orders one. Now at the time I wasn't vegetarian (that didn't happen for another year and it's another story..) but I've always been interested in different foods, so I immediately ordered the same as him. First off, I have to say I was a little disappointed when they told me it was ground chickpeas; I think I was anticipating chicken nuggets or something, but from the first bite I loved it. The crunch of the falafel with t