Spinach and Red Mustard Salad with Chickpea Dal - Indian

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Spinach and Red Mustard Salad with Chickpea Dal - Indian

 

Fresh Dal:

1 jalapeño pepper, seeded and sliced

1 green onion, white part only

1-inch piece fresh ginger, peeled and sliced

3 Tbs. grapeseed oil

2 Tbs. lime juice

1 Tbs. chopped cilantro, plus more for garnish

1/2 tsp. sugar

1/4 tsp. ground turmeric

1 cup sprouted mung beans

1 cup chickpeas, drained and rinsed

Lime Dressing:

1 Tbs. grapeseed oil

1 Tbs. lime juice

1 green onion, white part only

1/2 tsp. sugar

1/4 tsp. ground turmeric

Salad :

4 cups baby spinach leaves, (about 5 oz.)

1 1/2 cups red mustard leaves, (about 2 oz.), cut into ribbons

1 small tomato, diced (about ½ cup)

 

 

 

 

 

To make Fresh Dal: Purée jalapeño pepper, green onion, ginger, oil, lime

juice, cilantro, sugar and turmeric in blender. Season with salt and pepper.

Pour over sprouted mung beans and chickpeas in bowl. Let stand 1 hour.

To make Lime Dressing: Blend oil, lime juice, green onion, sugar and turmeric in

blender until smooth. Season with salt and pepper.

To make Salad: Toss spinach, red mustard leaves and tomato with Lime Dressing in

bowl. Mound Fresh Dal in center. Garnish with cilantro, and serve.

 

Serves 4

 

Source: Vegetarian Times Issue: February 1, 2007,p.68

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per SERVING: Calories: 212, Protein: 5g, Total fat: 15g,

Carbs: 17g, Cholesterol: mg, Sodium: 263mg, Fiber: 5g, Sugars: 5g

 

Dal is an Indian side dish of beans, lentils or chickpeas that is usually

puréed. Here the chickpeas are left whole for a filling salad that makes a

great lunch. Feel free to substitute any kind of sprouted beans (found in the

refrigerated produce section of most natural food stores) for mung beans. If you

can’t find mustard leaves, simply use another peppery green, such as

watercress or arugula.

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