Indian Lentil Salad with Curry Vinaigrette


Where I am getting my lean, mean protein lately? Why lentils, of course! These friendly little legumes pack 18 grams of protein per cup. Here is a delicious way to prepare them!
Indian Lentil Salad with Curry Vinaigrette
from The Curry Book by Nancie McDermott
  • 2 tbsp. olive oil (or water)
  • ½ cup celery, finely chopped
  • ½ cup carrot, finely chopped
  • ½ cup onion, finely chopped
  • 1 tbsp. finely minced garlic
  • 1 tbsp. finely minced ginger
  • 1 cup brown lentils
  • 1 bay leaf
  • 2 cups water
  • 1 tsp. Salt
  • 2 scallions
  • 2 tbsp. cilantro, chopped
  • ¼ cup curry vinaigrette (recipe follows)
Saute celery, onion, carrot, garlic, and ginger in oil (or water) until soft (about 10 minutes). Stir in lentils, water, bay leaf and salt. Bring to a boil, then cover and simmer over low heat until lentils are tender, but still whole.
Remove the lentils from the heat, draining any excess water if necessary. Set aside and allow to cool slightly, about 15 minutes. Meanwhile, make the dressing.
Curry Vinaigrette
  • ½ cup olive oil (see note below)
  • ¼ cup red wine vinegar
  • 2 tbsp. shallots
  • 1 jalapeno pepper, seeded and chopped
  • 1 tsp. minced garlic
  • 1 tbsp. curry powder
  • 1 tbsp. brown sugar
  • ½ tsp. black pepper
Method: Whisk together the vinegar, spices and sugar. Slowly stream in the olive oil while whisking constantly. When oil and vinegar are well incorporated, whisk in the shallots, jalapeño and garlic.
While still warm, toss the lentils with 1/4 cup dressing and garnish with cilantro and scallions. Can be served warm or cold. Yield: about 4 servings.
Note:  If you are cutting back on oil, feel free to substitute water for some of the oil. The dressing will still taste great.

Indian Besan Omelet with Chickpeas,Tomato and Shallots


Tender and tasty, spiced with garam masala and speckled with fresh tomato and green chiles, these delicious, high-protein Indian pancakes provide the perfect accompaniment to a meal with a smear of good green chutney or they can provide the base for the meal itself!  Way beyond roti or naan bread, these are full of flavor– soft and pliable, great for folding over and stuffing with even more Indian goodness.

I am finally digging into Madhur Jaffrey’s gorgeous cookbook, Vegetarian India: A Journey Through The Best of Indian Home Cooking, and last night I prepared Chickpeas in  Cilantro Sauce and Chickpea Flour (aka besan) and Tomato Pancakes. The meal itself was okay, not quite as intensely flavorful as other dishes I have tried, but I had a whole mess of chickpeas already cooked and ready to go, so I gave the recipe a try. The real star of the show, however, were the pancakes!

This morning I had batter left over and cooked up one for breakfast, omelet style. I reheated chickpeas from last night and mashed them a bit, rolling them up with fresh  sliced tomato and then used that hot skillet to char up a few slices of shallot hanging around in the fridge. Brilliant!!

I can see this versatile bread becoming part of my regular meal rotation. I hope you give it  a try!

Chickpea Flour and Tomato Pancakes (by Madhur Jaffrey)

Note: The method is briefly and loosely translated here and not written true to the original. In other words, this is how I did it and it came out great.

1 cup chickpea flour

3/4 tsp. salt

1/4 tsp. ground turmeric

1/4 tsp. nice red chili powder

*Generous pinch of ground asafetida (hing powder)

1/4 tsp. garam masala

1 cup tomato, finely diced

1 medium onion, peeled and finely diced

1 fresh hot green chili, finely chopped

About 3 tbsp. olive of peanut oil


Mix all dry ingredients together with a whisk, removing lumps. Pulse fresh tomato, onion and chile to fine dice. Blend dry ingredients along with enough water to make a thin, crepe-like batter, about 1 1/4 cups. Press out any lumps.

Heat a non-stick skillet over medium heat and add 1/2 tsp. oil. Measure 1/3 cup batter and pour on hot oiled pan, spreading thinly, as in making crepes. The cake will puff a little as it cooks. When dry-looking on the surface, carefully run a thin metal spatula around the edges, then turn and cook on the other side, about 1-2 minutes.

Serve with a meal or stuff with flavorful fillings and fold over, omelet-style.

Yield: 6 servings

*Asafetida, also known as Hing powder is available at Indian Grocery stores and online.  Some Oriental markets may carry it as well. However, it is often way over-priced online. I bought a nice little jar for under $3 at the Indian Grocery.