Sinadaran:

1 1/2 kofin lentil maras dafawa (koren kore, faransanci kore ko ruwan kasa lentil), kurkura a tsince a kan

> 1 cucumber na turanci, yankakken yankakken yankakken

1 kanana jajayen albasa, yankakken yankakken

1/2 kofin tumatur na ceri. :2 cokali 2 man zaitun

2 cokali 2 sabo-sanya ruwan lemun tsami 1 teaspoon Dijon mustard > 1 albasa tafarnuwa, danna ko nikakken 1/2 teaspoon fine sea salt

1/4 teaspoon sabo-sabo baƙar fata. strong>Mataki:

Ku dafa lentil. Ki dahu a kan zafi mai zafi har sai romon ya yi zafi, sannan a rage zafi zuwa matsakaici, a rufe, sannan a ci gaba da dahuwa har sai lentil ya yi laushi, kamar minti 20-25 dangane da irin lentil din da ake amfani da su.

A yi amfani da matsi don matsewa da kurɓar da lentil a cikin ruwan sanyi na tsawon minti 1 har sai sun huce, sannan a ajiye su a gefe.

Haɗa rigar. A hada dukkan kayan miya na lemun tsami a cikin karamin kwano sai a juye tare har sai an hade.

Hade. Ƙara lentil dafaffe da sanyi, kokwamba, jan albasa, mint, da busassun tumatur a cikin babban kwano. Ki yayyafa shi daidai gwargwado tare da miya na lemun tsami kuma a jefa har sai an hade.

Ku bauta wa. Ji daɗin nan da nan, ko a sanyaya a cikin akwati da aka rufe har zuwa kwanaki 3-4.