Carrot and Dal Salad
Photo: Iain Bagwell
This playful nod to Indian dal (legume curry) is perfect at room temperature for a picnic or office lunch, but also great alongside roasted lamb chops for dinner. It tastes even better after a night in the fridge. Yellow split peas look especially pretty here.
This recipe, and others like it, can be found in the article “22 Recipes Where Fresh and Vibrant Spring Vegetables Are the Star.”
How to Make It
Step 1
1
Put split peas and bay leaf in a small saucepan with water to cover by 1 in. (1 1/2 in. for lentils). Bring to a boil over medium-high heat, then reduce heat to a simmer and cook uncovered until just tender, 25 to 35 minutes.
Step 2
2
Meanwhile, in a large bowl, whisk together lime juice, curry powder, and 1 tsp. salt. Whisk in oil; stir in carrots.
Step 3
3
Drain peas and stir into carrot mixture. Let cool at least 15 minutes, stirring occasionally, for carrots to soften a bit.
Step 4
4
Stir in cilantro and green onions. Season to taste with about 1/4 tsp. each salt and pepper. Serve warm or cool.
Step 5
5
*Find yellow split peas (not the same as Indian chana dal, which looks similar but is split chickpeas) and black beluga lentils at well-stocked grocery stores.
Step 6
6
Make ahead: Up to 1 day, chilled.
Step 7
7
Wine pairing: A bright, aromatic pink like Cypher 2014 "Pistil" Eclectic Rosé (Paso Robles; $24). The wine's spice makes the curry pop; its citrus meets lime in the salad. --Sara Schneider
Ingredients
1 cup yellow split peas* or black beluga lentils, sorted from any debris and rinsed
1 bay leaf
3 tablespoons lime juice
3/4 teaspoon Madras curry powder
About 1 1/4 tsp. kosher salt, divided
5 tablespoons extra-virgin olive oil
2 1/2 cups peeled, very thinly sliced rainbow carrots (from 1 1/2 lbs. with tops)
1/3 cup coarsely chopped cilantro
1/4 cup coarsely chopped green onions
About 1/4 tsp. pepper
Directions
Step 1
1
Put split peas and bay leaf in a small saucepan with water to cover by 1 in. (1 1/2 in. for lentils). Bring to a boil over medium-high heat, then reduce heat to a simmer and cook uncovered until just tender, 25 to 35 minutes.
Step 2
2
Meanwhile, in a large bowl, whisk together lime juice, curry powder, and 1 tsp. salt. Whisk in oil; stir in carrots.
Step 3
3
Drain peas and stir into carrot mixture. Let cool at least 15 minutes, stirring occasionally, for carrots to soften a bit.
Step 4
4
Stir in cilantro and green onions. Season to taste with about 1/4 tsp. each salt and pepper. Serve warm or cool.
Step 5
5
*Find yellow split peas (not the same as Indian chana dal, which looks similar but is split chickpeas) and black beluga lentils at well-stocked grocery stores.
Step 6
6
Make ahead: Up to 1 day, chilled.
Step 7
7
Wine pairing: A bright, aromatic pink like Cypher 2014 "Pistil" Eclectic Rosé (Paso Robles; $24). The wine's spice makes the curry pop; its citrus meets lime in the salad. --Sara Schneider
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