Warm Lentil Salad

 

I saw this dish while I was surfing food channels and I liked it for its simplicity. It was quick to make, and turned out to be awesome.

 

We generally don’t have the concept of a warm salad in India. It is very different from our usual Indian flavors. The original recipe uses 1 tablespoon of sour cream  added on the top as garnish, but it tastes great even without the sour cream. The green cucumber gives a nice crunch to every bite.

 

I have discovered that it is gluten free and is vegan too. So all my vegetarian and vegan friends can indulge without guilt. So here’s a healthy, nutritious, fiber-laden, protein filled bowl of warm salad.

 

Try this dish for some new flavors at your table and do write to in about your experience.

 

Equipment and Utensils

Big Bowl

Pressure Cooker

 

Ingredients

100 grams (¼ cup) Lentils soaked for 5 to 6 hours

50 grams (¼ cup) Celery Stalk cut into 1 cm cubes

70 grams (¼ cup) Carrot peeled and cut into 1 cm cubes

50 grams (¼ cup) Onions peeled and cut into 1 cm cubes

100 grams (½ cup) Green Cucumber cut into 1 cm cubes

For Dressing

1 tablespoon Extra Virgin Olive Oil

½ teaspoon Salt

¼ teaspoon Black Pepper Powder

Juice Of 1 Lemon

 

Directions

Put lentils, carrot, celery and onion cubes in a vessel.

Keep the vessel in a pressure cooker.

Cook them for 2 whistles.

Meanwhile take all ingredients mentioned under the tag ‘For dressing’ into a bowl.

Mix well and add cucumber pieces.

When pressure dissipates; gently add the cooked mixture to the bowl.

Lightly toss the salad; check for seasoning.

Serve it warm with rassam rice.

 

Preparation Time: 10 minutes

Cooking Time: 8 minutes

 

Number of Servings: 4

 

Nutritional Information

Total Calories: 523.6 Kcal

Fat: 12.29 gm

Protein: 27.13 gm

Carbohydrates: 76.22 gm

Folic acid: 31.35 ug

Iron: 11.60 mg

 

Linking this to Priya’s Healthy Diet guest hosted by Rafeeda of The Big Sweet tooth.