Lentil curry salad

Fairlady
4 servings Prep: 15 mins, Cooking: 30 mins
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A quick and easy spicy salad.

By Food24 May 04 2015
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Ingredients (15)

2 cup lentils — red, rinsed
sea salt and freshly ground black pepper
5 curry leaves
Salad:
150 g radishes — thinly sliced
1/2 cucumber — finely sliced lengthways
5 g fresh mint — chopped
10 g fresh coriander — chopped
1 green chilli — chopped
2 spring onion — chopped
DRESSING:
2 tsp mustard — seeds
2 tsp cumin
2 tsp coriander — seeds, ground
1 tsp dried chillies — crushed
3 Tbs vegetable oil — or peanut oil
lemon — or lime, juice only
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Method:

Place the lentils in a pot, cover with water, add the curry leaves and cook until soft but still whole. Remove, drain and set aside.

Place all the salad ingredients with the lentils in a large bowl.

Heat a small frying pan, add the mustard seeds, cumin, coriander and dried chilli; dry-fry for 1 minute. Remove from pan and set aside until cool. Whisk in the oil and lemon juice, season to taste.

To serve:
Drizzle dressing over the salad and toss well.

Words and image:Fairlady magazine

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