This salad is inspired by the multitude of dal recipes from India; however, it can be eaten cold or at room temperature.
serves 2 to 4
ingredients
3/4 cup channa dal
1 teaspoon ground turmeric
1 teaspoon sea salt
2 tablespoons olive oil
1 teaspoon cumin seeds
2 tablespoons grated unpeeled ginger
Juice of 2 lemons
3 cups chopped parsley
1 serrano pepper, minced
2 teaspoons raisins or currants
1/4 cup toasted walnuts
1/2 cup sliced almonds
1 teaspoon sea salt
instructions
Rinse and soak the channa dal for 2 to 3 hours. Drain, fill with 3 cups of water and bring to a boil. A scum will rise — this is residue that must be discarded.
Add turmeric and salt, cover the stockpot and cook the lentils for 45 minutes to an hour or until the lentils are soft. Drain the lentils and let them cool.
In a small frying pan, heat the olive oil and pop the cumin seeds. Immediately, add ginger, jaggery,s and lemon juice to this mixture. Pour this into the channa dal. Add the parsley, serrano, raisins, walnuts, almonds, salt, and toss to combine. .
notes & variations
Cilantro, basil and mint may be added or substituted for parsley
Substitute walnuts with cashews or more almonds.
Instead of channa dal, use black beans, garbanzo, or pinto beans.
Add chopped cherry tomatoes for added zest and flavor.
Also in Recipes
