About a month ago, I took a wonderful vegetarian Indian cooking class. Everything we made (lentil sambar, vegetable biryani, potato curry, tomato chutney) was delicious, but the dish that knocked my socks off in terms of subtle, yet amazing flavor was a simple mung bean salad with lemon, coconut, cilantro, black mustard, and curry leaf. Here is my version, using du Puy lentils (the mung beans still had a bite to them so I wanted to use a lentil that held its shape) and basmati rice for a complete protein. I have kept the coconut and cilantro but changed up the tempered dressing using tamarind paste and black caraway seeds for sour and nutty notes. The end result is a refreshing salad that is easy to make, flavorful, and equally delicious the next day.
Note: If refrigerating overnight, be sure to allow dish to come to room temperature before serving. —gingerroot
Test Kitchen Notes
WHO: Gingerroot is an art teacher living in Honolulu, HI.
WHAT: A hearty but refreshing Indian salad.
HOW: To make the dressing, mix black caraway seeds fried in vegetable oil with tamarind paste and water. Toss with cooked rice and lentils, then fold in cilantro, coconut, lime juice, and salt.
WHY WE LOVE IT: This salad is easy to pull together, especially if you're already stocked with Indian ingredients. While the tamarind dressing is sour, the nigella seeds gives the dressing depth, and the entire salad is lightened by the lime juice and cilantro. The resulting salad is balanced, subtle, and addicting -- we dare you to put your fork down after the first bite. —The Editors
4 to 6
For the lentil-rice salad:
basmati rice, rinsed
du Puy lentils (also known as French lentils), rinsed and picked through
2 1/4 cups
plus 1 tablespoon chopped fresh cilantro, including stems
shredded unsweetened coconut
salt, to taste
1 1/2 teaspoons
For the dressing:
1 1/2 tablespoons
black caraway seeds (also known as nigella seeds)
1 1/2 teaspoons
tamarind paste (I used Neera’s brand)
Salt, to taste
In This Recipe
In a small saucepan, combine rice, lentils and water. Cover and bring to a boil, then reduce to a simmer and cook until tender and water has evaporated, about 25 minutes. Fluff and transfer to a large bowl to cool.
In a skillet, temper dressing by heating vegetable oil over medium heat. Add black caraway seeds and cook for about 1 minute. Seeds should sputter a bit. Remove from heat. Add tamarind paste and water, stirring to combine.
Pour dressing over rice and fold to mix thoroughly. Fold in coconut and cilantro. Add lime juice and salt to taste. Transfer to a serving bowl. Serve warm or at room temperature. Enjoy!