1.5 glass of water
Roasted Kapya Pepper
Boil 2 liters of water, pour the mung beans and boil until they become soft
Rinse the dill in cold water and finely chop.
Cut the cucumbers roughly.
Cut the roasted kapya peppers into small cubes.
Cut the pomegranate into wedges, it will be easier to remove the seeds. Cut the top part with the knife first. From top view, you'll see white veins descending to the bottom of the pomegranate. Throw scratches on these veins, from top to bottom, with knives. Scratches should not be more than 1 cm deep. Hold the pomegranate on a bowl and separate into slices with your hand. Separate the pomegranate grains with your hand or a spoon from the crusty part.
Squeeze the lemon juice. Rinse the greens in cold water
Also, rinse the mung beans in cold water after being boiled.
In a mixing bowl, combine 2 tablespoons olive oil, lemon juice, pomegranate sour and a pinch of salt and pepper.
Combine all ingredients with the sauce.
Serve the salad with chopped walnut sprinkled over.