April 05, 2018
This salad can be made with any lentils - this recipe uses split black lentils. The key is not to over cook them. If they cook for too long, use it as a perfect opportunity for a lentil purée or a dal!
makes 4 cups
1 cup black split urad lentils
1 tsp turmeric
4 cups water
1 tsp salt
2 Tbsp EVOO
1 tsp mustard seeds
½ cup minced shallots
1 serrano, minced
1 cup cherry or pear drop tomatoes
½ tsp salt
½ cup currants
½ cup chopped peanuts
juice from one lemon
2 Tbsp chopped cilantro
1 cup chopped watercress
Rinse the lentils out in room temperature water 2-3 times. Soak for 30 minutes - 1 hr.
Combine the lentils with turmeric, water & salt then bring to a boil. Within a few minutes, a scum may rise to the top - this is the debris from the lentils that needs to be discarded. Using a slotted spoon, remove the scum. Lower the heat to its lowest setting, cover the stockpot and let the lentils cook for 15-20 minutes. At this point, be careful because the water may overflow and make a mess on the stove. Once the lentils are cooked through (roughly 20-30 more minutes) turn the heat off and let the lentils rest for 5-7 minutes. Drain.
In a separate pan heat up the olive oil, pop the mustard seeds and add the shallots. Cook them for 5-8 minutes or until soft and translucent. Add the serrano and cherry tomatoes. Cook for another 2 minutes. Add this mixture to the lentils and fold in the salt, currants, chopped peanuts and lemon juice.
Just before serving, add the chopped cilantro and watercress.
Any fragrant herb can be used to replace the cilantro, try basil, dill or oregano.
To amp this salad up, add sliced cooked chicken or shrimp.
This salad can be served warm, cold or room temperature.
December 02, 2022