Carrot & Dal curry salad

May 10, 2016

sunset 2016. Serves 4-6.

  • 1 C yellow split peas ( or black beluga lentils)
  • 1 bay leaf
  • 3 Tb lime juice
  • ¾ tsp Madras curry powder
  • 5 Tb olive oil
  • 2½ C  thin round sliced  rainbow carrots ( ~1½ lbs)
  • ¹⁄³ C course chopped cilantro
  • ¼ C chopped green onions
  • ¼ tsp pepper
  1. Bay leaf & cover peas with 1″ water in pan. Bring to a boil, reduce heat, simmer uncovered 25-30 min.
  2. In a bowl: mix 3 TB lime juice, curry powder & 1 tsp salt. Whisk in oil, stir in carrots.
  3. drainpeas & stir into carrot mixture. Let cool15 minutes.
  4. stir in cilantro & green onions.
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