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Indian Pasta Salad Recipe
Place the water, half of nuts, and the lemon juice in a blender; process until smooth. Heat the ghee and add the mustard seeds. When they crackle add asafoetida (Hing). Then add to matoes, chili 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.
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