Lentil Curry Salad
Servings - 4
INGREDIENTS
Moth beans - 150 grams
Water - 300 milliliters
Olive oil - 2 tablespoons
Balsamic vinegar - 2 teaspoons
Lemon juice - 1 tablespoon
Honey - 1 teaspoon
Water - 1 litre
Salt - 1/2 teaspoon
Apple - 140 grams
Bell pepper - 50 grams
Onions - 60 grams
Coriander - 3 grams
Mint leaves - 2 grams
Dried cranberries - 1 tablespoon
Lemon zest - 1 teaspoon
Cumin powder - 1/2 teaspoon
Cinnamon powder - 1/4 teaspoon
Curry powder - 1 teaspoon
Salt - 1/2 teaspoon
PREPARATION
1. In a bowl, add 150 grams moth beans, 300 milliliters water and soak for 30 minutes.
2. In a bowl, add 2 tablespoons olive oil, 2 teaspoons balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon honey and mix it well.
3. Take a pressure cooker, add soaked moth beans, 1 litre water, 1/2 teaspoon salt and cover it with lid. Cook until you hear 1 whistle.
4. In a bowl, add boiled moth beans, 50 grams bell pepper, 60 grams onions, apple, 3 grams coriander, 2 grams mint leaves, 1 tablespoon dried cranberries, 1 teaspoon lemon zest, 1/2 teaspoon cumin powder, 1/4 teaspoon cinnamon powder, 1 teaspoon curry powder, 1/2 teaspoon salt, prepared dressing and mix it well.
5. Serve.