This is probably one of the highest protein foods that you can have during a weight management program. And the vegetables and herbs I used in here can be varied according to what you have available. But I have made sure I added watery vegetables, because I am still on the program.
I cook the lentils with milk and water sometimes, and sometimes just water. Sometimes I roast the lentils for a bit, before I cook them. But I make sure I never use canned ones, because we don’t seem to like the taste a lot.
There are a lot of kinds of lentils available here in Bangalore. I use the split Toor Dal or split Moong Dal variety for my lentil salads. But, again, you could use any that is available to you.
- 250 gm Yellow Lentils (of your choice ), toasted till slightly brown
- 250 gm vegetables like Cucumber (any variety), chopped roughly
- 6 cloves of garlic, mashed
- A handful of sunflower seeds, toasted
- 1 tbpsn dry chilli flakes
- 1 tspn cumin seeds
- 1 tbspn lemon peel powder
- A handful of herbs like sage and curry leaves
- Extra Virgin Olive Oil
– In your pressure cooker, cook your lentils with very little water, so that they remain separate and not crowded and watery. It’s a salad after all. And I used watery vegetables too, so using less water when cooking lentils makes perfect sense to me.
– After the lentils cook, keep them aside till all the steam is released. In a separate heavy-bottom dish on the stove, add a tspn of oil, add in the cumin seeds, garlic and chilli flakes and half of the herbs and cook for about 30 sec.
– Add in the vegetables and cook for around 5-7 min, till they are just about 1/4th cooked.
– Add in the remaining herbs and the cooked lentils. Combine well, season, add in the toasted sunflower seeds, serve the salad warm.