lentil and basmati salad with tamarind, coconut, and cilantro

Soups & Salads

Lentil and Basmati Salad with Tamarind, Coconut, and Cilantro

About a month ago, I took a wonderful vegetarian Indian cooking class. Everything we made (lentil sambar, vegetable biryani, potato curry, tomato chutney) was delicious, but the dish that knocked my socks off in terms of subtle, yet amazing flavor was a simple mung bean salad with lemon, coconut, cilantro, black mustard, and curry leaf.

Ingredients

1 cup basmati rice, rinsed
1/2 cup du puy lentils (also known as french lentils), rinsed and picked through
2 1/4 cups water
1/3 cup plus 1 tablespoon chopped fresh cilantro, including stems
1/4 cup shredded unsweetened coconut
1/2 teaspoon salt, to taste
1 1/2 teaspoons lime juice
1 1/2 tablespoons vegetable oil
1 teaspoon black caraway seeds (also known as nigella seeds)
1 1/2 teaspoons tamarind paste (i used neera’s brand)
3 teaspoons water
1 pinch salt, to taste

Directions

In a small saucepan, combine rice, lentils and water. Cover and bring to a boil, then reduce to a simmer and cook until tender and water has evaporated, about 25 minutes. Fluff and transfer to a large bowl to cool.
In a skillet, temper dressing by heating vegetable oil over medium heat. Add black caraway seeds and cook for about 1 minute. Seeds should sputter a bit. Remove from heat. Add tamarind paste and water, stirring to combine.
Pour dressing over rice and fold to mix thoroughly. Fold in coconut and cilantro. Add lime juice and salt to taste. Transfer to a serving bowl. Serve warm or at room temperature. Enjoy!