Lentil Salad Wcurried Mango Yogurt Dressing Recipes
20 EASY INDIAN SALADS
These Indian salad recipes are vibrant, fresh, and full of spices and flavors. From cucumber to lentil to chickpea, Indian salads just might become your new favorites.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Indian salad recipe in 30 minutes or less!
Nutrition Facts :
MANGO CURRY WITH LENTILS
Super easy and satisfying, this recipe makes a fruity and flavourful curry sauce. Good on top of lentils, rice or chicken or used as an awesome dip for naan bread... enjoy!
Number Of Ingredients 10
Steps:
- Bring water or broth to a boil and then add the lentils. Stir and cover with a lid, reduce to minimum and cook for 25-30 minutes.
- Strain any remaining liquid and set lentils aside.
- Preheat a medium pot on medium heat. Add 1 tablespoon of canola oil and then the onions, peppers and garlic. Sauté until everything is lightly browned.
- Now add the curry powder and sauté for another minute, stirring frequently. This will bring the flavours of the curry powder out a little.
- Add the broth and make sure that you release any brown bits stuck to the bottom of the pot. Now add the apple, mango and coconut milk and stir very well.
- Bring to a boil and reduce heat to low. Simmer sauce for 15 minutes and then puree in a food processor or blender.
- Serve the sauce on top of the lentils with some toasted cashews. Whole wheat naan makes for a nice side.
LENTIL SALAD W/CURRIED MANGO YOGURT DRESSING
This recipe comes from Moosewood Restaurant Low Fat Favorites. Would be a great summer salad. The dressing can be used on many other salads/veggies/fish as well. If your chutney has large pieces of mango, chop them before adding.
Provided by carolinajen4
Categories Lentil
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, combine lentils, white onions, garlic, and water. Cover, bring to boil, then reduce heat and simmer 30-40 minutes until lentils are tender but not mushy.
- Meanwhile, combine bell peppers, celery, and red onions in nonreactive bowl. When lentils are cooked, drain and add them while hot to the bowl. Stir and set aside at room temperature for 15 minutes.
- In a separate bowl, combine all of the yogurt dressing ingredients. Stir the dressing into the lentils and serve.
Nutrition Facts : Calories 174.3, Fat 0.7, SaturatedFat 0.2, Cholesterol 1.2, Sodium 81.4, Carbohydrate 31.5, Fiber 8.7, Sugar 11.6, Protein 11.8
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5/5 (1)Category Lentil SaladCuisine Vegan / HealthyTotal Time 35 mins
- Put the lentils in a fine strainer and pick through them, discarding any bits of stone that may be present. Rinse under cold running water. Place in a pot and cover with 3 to 4 inches of water, bring to a boil, then reduce to a simmer.
- Check lentils after 15 to 20 minutes; they should have slight resistance to the tooth—you want them al dente. Remove from heat, drain, and place under cold running water to stop the cooking process. Once cooled slightly, combine the lentils with mango and onion in a large bowl.
- In a small jar or bowl, combine the olive oil, coriander, cumin, lime juice, and cilantro leaves. Pour over the lentils, mango, and onion. Toss to combine. Garnish with some more cilantro leaves.
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- Bring water to a boil over high heat in a pot. Once the water is boiling, add lentils and reduce heat to medium-low, letting it just barely simmer until lentils are tender, approx. 20 – 30 min. Strain and set aside to cool.
- While waiting for the water to come to a boil, mince all garlic, red onion, parsley, mint, and cilantro, setting the onion and herbs aside in a large bowl, and reserve garlic separately. Dice cucumber, seed and dice tomato, zest lemon, and add all to the bowl with herbs. Juice zested lemon and reserve.
- While lentils are simmering, heat olive oil in a skillet over medium heat. Add most of minced garlic (reserving about one quarter) and cook until golden, approx. 5 mins.
- Remove pan from heat and add in cumin and just over half of lemon juice. Mix to combine. Add warm lentils to the bowl with herbs and tomato and cucumber, then pour the garlic mixture over the top. Season with salt and pepper to taste and toss lightly.
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- Combine 1 tablespoon oil with 2 teaspoons each chili powder and curry powder in a large bowl. Add eggplant and toss well. Spread the eggplant on a large, rimmed baking sheet. Roast, stirring once halfway through, until tender, about 15 minutes.
- Thoroughly combine the remaining 3 tablespoons oil, remaining 1/2 teaspoon each chili powder and curry powder, 1/3 cup lemon (or lime) juice, salsa, honey, salt and pepper in a large bowl. Add the roasted eggplant, lentils and scallions; gently toss to combine. Taste and season with more pepper and/or lemon (or lime) juice, if desired.
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- In the bottom of a large bowl, combine the lemon juice, garlic, ginger, cumin, cardamom, salt, and several grinds of pepper. Add the lentils and stir.
- Make the Cilantro Lime Dressing, adding the serrano chiles to the food processor while preparing the original recipe. Mix ⅓ of the dressing into the lentils.
- Place the paneer on the first baking sheet and the cauliflower on the second. Toss both with drizzles of olive oil, pinches of salt, and several grinds of pepper. Roast the paneer for 15 minutes and the cauliflower for 20 to 25 minutes. When the cauliflower comes out of the oven, toss with the turmeric.
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