Pickling Cucumber and Red Lentil Salad


Serves: 4
Total Calories: 93

Ingredients

1/2 cup red lentils (dhulli masoor dal), sorted, washed and soaked in water to cover about 2 hours, then drained
1 1/4 pounds pickling or seedless cucumbers, finely chopped
4 scallion, white and light green parts only, finely chopped
2 tablespoons finely chopped fresh cilantro, with soft stems
1 tablespoon vegetable oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon coarsely ground black pepper
1 teaspoon peeled minced fresh ginger
1 to 2 tablespoon fresh lemon juice
1/2 teaspoon salt, or to taste

Directions:

1. In a serving bowl, mix the dal, cucumbers, scallions, and cilantro.

2. Heat the oil in a small nonstick saucepan over medium-high heat and add all the spices they should sizzle upon contact with the hot oil. Quickly add the ginger, stir for a few seconds, then add the lemon juice and salt. Transfer to the salad, mix well and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 93
Calories from Fat: 30

This Pickling Cucumber and Red Lentil Salad recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


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