• jen@rossacupuncture.com

Ross Acupuncture Oakland

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Mar 25 2016

Carrot and Dal Salad

IMG_4399 (1)

This little gem comes out of the fabulous Sunset Magazine. It can be served room temperature or warm, just don’t eat it cold. Cause we aren’t eating anything cold.

Ingredients

  • 1 C yellow split peas, or black beluga lentils, soaked overnight.
  • 1 bay leaf
  • 3 tbsp lime juice
  • 3/4 Madras curry powder (or any curry powder you may have, but this one is lovely)
  • sea salt
  • 5 tbsp extra-virgin olive oil
  • 2 1/2 C (about 1.5 lbs) peeled, thinly sliced rainbow carrots (this is for pretty factor, use any type of carrot that comes with tops! Forget the aged bagged carrots)
  • 1/3 C coarsley chopped cilantro
  • 1/4 C coarsely chopped green onions
  • freshly ground pepper

Directions

Put split peas and bay leaf in small saucepan and cover with water by 1 inch (1.5 inch for lentils…about the depth of the first two knuckles of your pointer finger…not crucial). Bring to a boil over medium-high heat, then reduce heat to a simmer and cook uncovered until just tender, 25-30 minutes.

Meanwhile, in a large bowl, whisk together lime juice, curry powder and about 1 tsp salt. Whisk in oil; stir in carrots.

Drain peas and stir into carrot mixture. Let cool at least 15 minutes, stirring occasionally, for carrots to soften a bit.

Stir in cilantro and green onions. Season to taste with salt and pepper.

 

Written by Jen · Categorized: Food + Medicine

  • jen@rossacupuncture.com
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