Ingredients:
4 cups thinly sliced veggies - a mix of red onion, carrot, cucumber, bell pepper, and daikon
2 tablespoons tamarind (imli)
½ cup water
½ teaspoon black salt (kala namak)
½ teaspoon salt
½ tablespoon brown sugar
½ teaspoon deghi mirch
Juice of half a lime
¼ cup chopped cilantro
Directions:
- Soak the imli in water for ½ an hour to an hour. In the meantime, slice all the veggies into thin julienne style strips.
- Squeeze any seeds out of the imli and strain it through a sieve. Keep the water and toss the pulp bits.
- Add the imli water and seasonings to a bowl. Toss in your veggies, top with cilantro and a squeeze of lime.
Hot Tip:
If you are making this salad ahead of time, keep the imli water in a separate bowl and toss just before serving.
