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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon-GInger Carrot Lentil Salad Recipe

4 stars - based on 1 vote
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This recipe for Lemon-GInger Carrot Lentil Salad is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup split moong dal (washed). Can substitute 1 can chickpeas.
2 c shredded carrots (gajar)
2 tsp oil
¼ c shredded coconut (gola) (frozen is fine)
2 Tbsp lemon juice
1 Tbsp ginger finely shredded
1 tsp salt
1/4 tsp black pepper
1/2 tsp sugar
Optional:
1/8 tsp cumin seeds (jeera)
2 Tbsp cilantro chopped (hara dhania)
Directions:
Directions:
- Wash moong dal changing water 4-5 times, and soak it for about 2-3 hours. After soaking Moong Dal will be double in volume. Drain the water.
- In a small bowl mix lemon juice, ginger, salt, black pepper and sugar to make dressing and set aside.
- In a sauce pan heat the oil over medium high heat. Add the cumin seeds as seeds crack add the moong dal. Cook for 2-3 minutes stirring continuously. Don’t over cook that will make dal dry. Remove from heat, let it cool for few minutes. Add carrots, cilantro and coconut mix it well. Add the dressing to the carrot and moong dal, mix it well. Let it sit for about fifteen minutes before serving.
Personal Notes:
Personal Notes:
Beautiful and healthy. This is a recipe I found online to use up the dal I bought at an Indian grocery store. Split moong dal are similar to yellow lentils (they are actually peeled Mung beans).
Indian/Curry type salad: make with cumin seeds and cilantro
Fresh Ginger/veggie salad: omit cumin and cilantro, use a mix of grated carrots, shredded red cabbage, and chopped sweet (Vidalia) onion. Substitute 1 can chickpeas or cooked lentils for the dal if desired.

 

 

 

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