BCL - Warm Split Red Lentil and Tamarind Salad Best Dishes

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Warm Split Red Lentil and Tamarind Salad

"This is a brief and easy warm salad. It can be served as an appetizer or as a major dish."

Ingredients :

• half pink onion, thinly sliced
• 1 teaspoon vinegar
• 1 cup split pink lentils
• four cups water
• 1 teaspoon salt
• 10 cherry tomatoes, halved
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• half of lemon, juiced
• 2 tablespoons olive oil
• salt and floor black pepper to taste
• 1/four cup vegetable oil
• 2 teaspoons cumin seeds
• 2 cloves garlic, minced
• 1 chile pepper, thinly sliced (optional)
• 1 1/2 tablespoons tamarind paste
• 2 teaspoons floor turmeric

Instructions :

Prep : 30M	Cook : 4M	Ready in : 40M

• Place pink onion slices right into a bowl and cover with ice water; stir in vinegar.
• Place lentils into a saucepan with water and convey to a boil; lessen temperature to low and simmer till lentils are soft and still keep their form, five to ten minutes. Stir 1 teaspoon salt into lentils and allow sit down off the heat for 1 minute; drain and switch lentils right into a salad bowl.
• Drain onion slices; lightly fold onion, cherry tomatoes, parsley, cilantro, lemon juice, and olive oil into lentils. Season with salt and black pepper.
• Heat a heavy skillet over excessive heat and pour in vegetable oil; eliminate skillet from warmness and stir in cumin seeds, garlic, and chile pepper. Cook and stir till fragrant, approximately 30 seconds; stir in tamarind paste and turmeric. Mix nicely for 30 seconds. Pour tamarind combination over lentils, toss to coat, and serve.

Notes :

• Be sure no longer to overcook the lentils; they ought to be just gentle and not broken aside.

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