Recipe by Latchy
Simple tasty salad, can be served as a side or with rice as a meal.
Top Review by Charishma_Ramchandani
I LOVE YOU for posting this recipe:-I have to start by telling you that my family is now on addicted to this wonderful veggie-lentil dish. I made this for dinner tonight. Since I did not have brown lentils on hand, I substituted it with yellow lentils(yellow moong dal). Also, I did not have yellow bell pepper on hand, so I used a green bell pepper instead. I used Sunflower cooking oil instead of olive oil(since we use it in our day-to-day cooking). I used 2 tsps. of ground cumin instead of 1tsp.(we like extra cumin most often-personal preference, I guess). In addition to ground cumin, I also used 1/2 tsp. of curry powder and 1 tsp. of garam masala powder. I used 1 tsp. of salt as well. I halved the quantity of lemon juice(I used only 1 lemon for the juice instead of 2). Now, instead of serving this as a salad, I decided to convert this into our main course! Isn't that just great! So, I did cook the lentils in a separate pot with water until tender and removed the scum off. In the meantime, I toasted the sesame seeds in a pan and then transferred them to a clean bowl. In the same pan, I poured a tbsp. of oil and when it was hot, I tossed in the chopped onion and allowed it to cook(saute) until golden brown. Once it was golden brown, I added in the cumin, garam masala, curry powder and stir-fried for a minute or two. Then, I added in the chopped bell pepper to it and again continued to cook it, till it was three-fourth done. Next, I added the spinach leaves to it and cooked until these were softened. After this, I added in the cooked(and drained- scum removed) lentils and salt to the pan and mixed it well with the veggies. Following this, I added the toasted sesame seeds and mixed well. Last of all, I squeezed the juice of one lemon over this mixture. Then, I allowed this dish to cook on low flame for 10 minutes. I garnished it with fresh corriander leaves. Then, I took a bite(taste test as I always do), and loved it to the core! I loved the "burst of flavour" the sesame seeds impart to this dish - AWESOME! I ran to my mom with some of this spooned into a bowl and she took a spoonful into her mouth and said "WOW"! We had this for dinner with hot rotis(since this dish was dry - no curry/gravy). I had some of this with warm bread. Wonderful memorable meal! THANK YOU so much(A WHOLE WORLD OF THANKS!) for sharing such an incredible recipe on Zaar! My family and I love you for this;-)
- 100 g red lentils
- 100 g brown lentils
- 2 tablespoons toasted sesame seeds
- 1 large yellow capsicum, finely chopped (350g)
- 1 small red onion, chopped finely
- 1⁄2 cup loosely packed fresh coriander leaves
- 50 g baby spinach leaves, shredded finely
- 60 ml olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
Directions See How It's Made
- Cook lentils separately, uncovered in small saucepans of boiling water until just tender; drain.
- Combine lentils in large bowl with seeds, capsicum, onion, coriander and spinach; toss gently with combined remaining ingredients.
- Can serve with basmati rice as a meal.