Indian Pasta Salad Recipe

• 3 Tomatoes (seeded and diced)
• 10 ounces thin Vermicelli
• 8 ounces thin Green Beans (stemmed)
• Salt (to taste)
• Pepper (to taste)
• ½ cup chopped Cilantro
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Red Chili Powder
• ¼ tsp Asafetida
• 1½ cups Water
• 1 cup toasted Cashews
• ¼ cup Lemon Juice

• Combine water, ½ cup cashews, and lemon juice in a food processor. Blend until smooth.
• Heat ghee in a saucepan.
• Crackle mustard seeds and stir in asafetida.
• Add tomatoes, chili powder, and cashew paste. Stir well and remove from heat.
• Boil water in a large pot, along with some salt.
• Add green beans and boil until just tender.
• Stir in vermicelli and cook for about 2 minutes. Drain and keep aside.
• Cook pasta as instructed on the package, until tender but firm.
• Drain the pasta and add to the cashew mixture in the saucepan.
• Add the drained green beans and vermicelli.
• Sprinkle salt and pepper to taste. Mix gently.
• Stir in cilantro and garnish with the remaining ½ cup cashews.
• Serve thereafter.