Indian Pasta Salad

Ingredients

• 1-1/2cup water
• 1/3cup toasted cashew pieces
• 1/4cup lemon juice
• 2tablespoons ghee
• 1tablespoons mustard seeds
• 1/2 to 1tsp red chilli powder
• 1/4 tsp asafoetida
• 3 tomatoes,seeded and diced
• 10 ounces thin vermicelli
• 8 ounces thin green beans,stemmed
• salt and pepper to taste
• 1/2 cup chopped cilantro

• Place the water, half of nuts, and the lemon juice in a blender; process until smooth.
• Heat ghee add mustard seeds.
• When they crackle add asafoetida.
• Then add tomatoes, chilli powder and cashew puree; remove from heat.
• Bring a large pot of salted water to boil; add the green beans.
• When the beans are just shy of cooked, stir in the vermicelli.
• Cook until the pasta is tender but firm.
• Drain well and add the pasta to the ingredients in the saucepan.
• Season with salt and pepper.
• Stir in the remaining cilantro and garnish with the remaining cashews.