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Carrot and Dal Salad

Photo: Iain Bagwell
Total time 1 hr
Yield

Serves 4 to 6 (makes 4 cups)

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.

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

Nutrition Information

  • calories 258
  • caloriesfromfat 41 %
  • protein 9.1 g
  • fat 12 g
  • satfat 1.8 g
  • carbohydrate 31 g
  • fiber 12 g
  • sodium 393 mg
  • cholesterol 0.0 mg

How to Make It

  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.

  2. Meanwhile, in a large bowl, whisk together lime juice, curry powder, and 1 tsp. salt. Whisk in oil; stir in carrots.

  3. Drain peas and stir into carrot mixture. Let cool at least 15 minutes, stirring occasionally, for carrots to soften a bit.

  4. Stir in cilantro and green onions. Season to taste with about 1/4 tsp. each salt and pepper. Serve warm or cool.

  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.

  6. Make ahead: Up to 1 day, chilled.

  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