Salad does not have to be a whole lot of lettuce. Here's a great way to let the legumes take over! Add anything you like to this salad.
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1 cup dal (peeled Mung split or peeled Urad split)
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1-2 medium onions (chopped lengthwise)
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4 cloves of garlic, chopped
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1 tomato
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1 bunch scallions
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2 tablespoons oil
Seasonings:
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1/4 teaspoon cumin seed
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1/4 teaspoon asafetida powder
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1/4 teaspoon turmeric powder, teaspoon salt
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1/2 teaspoon paprika, teaspoon minced ginger, 1 teaspoon chopped green chili
Garnish:
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1 teaspoon lemon juice
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1 tablespoon chopped green coriander
Check 'dal' for grit, rinse a couple of times and drain.
Heat the oil in a 2-quart pot on medium heat. Stir-fry the onions and garlic until golden brown; take them out and keep aside.
In the same pot, add cumin seeds. Stir for a few seconds till they change color. Stir in asafetida powder. Add the dal, turmeric powder, and salt. Stir for a couple of minutes till water dries out.
Add one cup of water and bring to boil. Reduce heat; cover, and let it simmer until dal is little tender but not too soft, about 20 minutes.
Mix in the remaining seasonings. Transfer to a salad bowl. Mix in the caramelized onions and garlic. Chop tomato and scallions; add to the salad.
Sprinkle lemon juice and garnish with green coriander.
Makes about 8 servings, cup each. Per serving
Nutritive Value: 167 calories, 8.4 g protein, 23 g carb, 6 g fiber, 5 g fat, 0 mg chol.
