• 2 tablespoons grapeseed oil
  • 6 to 8 curry leaves
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/4 teaspoon cardamom seeds
  • 1 cup frozen soya beans, thawed
  • 1/2 a papaya, peeled, seeded, and cut into large chunks
  • 1 cup cooked rice (blend basmati with wild rice)
  • Salt and freshly ground black pepper
  • 1 teaspoon fresh lime juice


1. Place a small skillet over medium-high heat and add the oil. Add the curry leaves, mustard seeds, coriander, and salt and toast for 1 minute. Stir in the soya beans and cook for about 3 minutes. Let the mixture cool.

2. Put the papaya chunks into a salad bowl along with the rice and cooled soya bean mixture. Add salt, pepper, and lime juice and toss well. Taste and add more salt, if needed.