As spring comes to an end and we get ready for summer, Chef Mathangi Kumar of The Summer House Eatery, whips up a full course meal that is fresh, power packed and oh so delicious! Asian-themed, these dishes are sure to leave you salivating just by reading them before trying it out in the kitchen!

Ingredients:

Tea Leaf Mixture:

1 cup Green Tea Leaves (no tea dust)

1 Clove Garlic

1 tbsp Lime Juice

Small pc Galangal

Salt, to taste

1 medium size green chilli

1 cup water

 

Salad:

2 cups Romaine Lettuce, chopped

1/4 cup Roasted moong dal

1/4 cup Roasted peanuts

1 medium size ripe tomato, diced

1 tbsp white sesame seeds

1 tbsp black sesame seeds

Lime wedges

 

Method:

1. Mix the tea leaves with water and let it sit for 10 – 15 minutes. This removes the bitterness from the tea leaves.
2. Remove the water and add the moist tea leaves to a mortar and pestle. Add the other ingredients (garlic, galangal, chili, and lime juice, salt) and pound them until the mixture comes together.
3. Pour the mixture in a glass jar and let it sit for a day or two in the fridge.
4. In a large plate, place the chopped lettuce at the bottom; place the fermented tea leaf mixture in the center and the other ingredients around it.
5. Toss the salad before serving

 

Also Read: Horchata Recipe here