Carrot and Dal Salad

So tasty and crunchy, absolutely satisfying!

This salad with a hint of Indian influence is perfect for lunch or 

as a side with any roasted meats.

The colors of all the carrots with the yellow split peas,

just are so vibrant and pretty.

As Always,

ENJOY!

Ingredients

1 cup yellow split peas* or black beluga lentils, sorted from any debris and rinsed

1 bay leaf

3 tablespoons lime juice

3/4 teaspoon Madras curry powder

About 1 1/4 tsp. kosher salt, divided

5 tablespoons extra-virgin olive oil

2 1/2 cups peeled, very thinly sliced rainbow carrots (from 1 1/2 lbs. with tops)

1/3 cup coarsely chopped cilantro

1/4 cup coarsely chopped green onions

About 1/4 tsp. pepper

Preparation

1. Put split peas and bay leaf in a small saucepan with water to cover by 1 in. (1 1/2 in. for lentils). Bring to a boil over medium-high heat, then reduce heat to a simmer and cook uncovered until just tender, 25 to 35 minutes.

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

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

4. Stir in cilantro and green onions. Season to taste with about 1/4 tsp. each salt and pepper. Serve warm or cool.

*Find yellow split peas (not the same as Indian chana dal, which looks similar but is split chickpeas) and black beluga lentils at well-stocked grocery stores.

Recipe courtesy of Sunset Magazine 2016