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
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
1 tablespoon Extra Virgin Olive Oil
½ teaspoon Salt
¼ teaspoon Black Pepper Powder
Juice Of 1 Lemon
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
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