I am Indian, a desi, a first generation Indo-Canadian and I very rarely cook daal.
I just find indian food to be very mushy or overcooked. Well some of it I love: Saag or Panner but all my life, I’ve always loved salad (I can see everything, it’s crunchy and healthy obvi :P) so eating indian food that has been cooked to an oblivion isn’t really appetizing to me.
But, I had no idea that the base of a salad could be something other than lettuce, kale or spinach. I mean I’ve made quinoa salads but never a daal based salad.
Until I found this recipe.
What you need:
- 2 cups of brown green lentils
- 2 Bay Leaves
- 2 Cloves of Garlic
- 1/2 tsp Salt
- 1/2 tsp whole mustard seeds
- 6 tbls olive oil
- 2 tbls vinegar (I didn’t have cherry so I used white)
- Pepper to taste
- Soft cheese to top (I used feta)
What you’ll do:
- Cook the lentils by first rinsing them a few times in cold water, then adding them to a pot with the garlic and bay leaves and filling the pot with water 2 inches over the lentils. Let the lentils boil on high heat for 20 minutes and then on medium-low for another 15 minutes until they are tender. Remove from heat, remove bay leaves and garlic and strain. Place lentils in the fridge to cool
- Add the salt, mustard seeds, olive oil and vinegar to a bowl and whisk until the mix emulsifies
- Chop up the cucumber, Avo and slice the olives and cheese as required.
- Mix everything (except the cheese) until everything is fully coated in the dressing.
- Plate your salad and top with cheese. Serve as a side or as a main :)