This yellow lentil salad is full of protein and fiber. Made with cooked
chana dal (yellow lentils) and coconut, this vegetarian/vegan dish can
be served as a salad or as a healthy snack.
Protein-packed yellow lentils and coconut fill you up very quickly and
help you stay full for a long time. If you're trying to control your
portions and eat smaller meals, this dish is sure to make it easier.
Servings: 4 Cooking Time: 20
minutes
Ingredients
1 cup chana dal (yellow lentils/bengal gram)
1/4 cup coconut, freshly grated
Salt to taste
For Seasoning
4-5 tsp vegetable oil
Asafoetida powder, a pinch
1/2 tsp mustard seeds
1/2 tsp cumin seeds (optional)
2 green chillies, slit lengthwise
1-2 red chillies, broen into a couple pieces
4-5 curry leaves
Preparation
Cook the chana dal in the pressure cooker with 1 1/2
cups water and a pinch of turmeric for 3-4 whistles, or until the dal
is cooked but not mushy.
In a a medium skillet, heat the oil. Add the
asafoetida powder, mustard and cumin seeds and fry until they start to
pop. Add the green and red chillies and fry a couple of seconds. Add
the curry leaves and fry for a second.
Add the chana dal (if there's any water, turn up the
heat to high and let the water evaporate), and saute for a couple of
minutes.
Add the coconut and saute on low heat for a minute.
Remove from heat.
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