Ingredients:
1/2 cup whole red lentils, soaked overnight
1 cup boiled spirullini or macaroni
1 tomato chopped
1 onion chopped
1 yellow capsicum chopped (optional)
1 sprig celery chopped
1 tbsp. coriander leaves finely chopped
1 tbsp. crisp cornflakes
For Dressing:
1 small flake garlic
1 tbsp. white vinegar
1/4 tsp. prepared mustard paste
1 tsp. sugar ground
1 green chilli finely chopped
1/4 tsp. carom seeds
1/2 tsp. cumin seeds powdered
1/4 tsp. pepper freshly ground
1 tsp. olive oil
1/2 tsp. salt
Method
- Check soaked lentils if they are all right to bite.
- If they still feel hard, then cook in boiling water for 5 minutes.
- Drain, pour cold water, press out all excess moisture in colander.
- Transfer to a large glass salad bowl.
- In a screw top bottle, add all dressing ingredients.
- Screw on lid, shake well to blend flavours.
- Refrigerate till required.
- Add all chopped veggies and pasta to lentils.
- Add dressing, toss very well.
- Refrigerate and chill till required.
- Garnish with a sprinkle of cornflakes on top, just before serving.
Making Time : 25 minutes (excluding lentil cooking time)
Makes : 4-5 servings
Shelf Life : Best fresh
Red Lentil Dishes Index
