Mashed potatoes are not so common in India but a universal favorite here in the US. These get a kick from the fenugreek and the cumin seed pop.
makes 4 cups
1 cup black split urad lentils
1 tsp turmeric
4 cups water
1 tsp salt
2 Tbsp EVOO
1 tsp mustard seeds
½ cup minced shallots
1 serrano, minced
1 cup cherry or pear drop tomatoes
½ tsp salt
½ cup currants
½ cup chopped peanuts
juice from one lemon
2 Tbsp chopped cilantro
1 cup chopped watercress
2 Tbsp ghee
- Rinse the lentils out in room temperature water 2-3 times. Soak for 30 minutes - 1 hr.
- Combine the lentils with turmeric, salt and water and bring to a boil. Within a few minutes, a scum may rise to the top - this is the debris from the lentils that needs to be discarded. Using a slotted spoon, remove the scum. Lower the heat to its lowest setting, cover the stockpot and let the lentils cook for 15-20 minutes. At this point, be careful because the water may overflow and make a mess on your stove. Once the lentils are cooked through (roughly 20-30 more minutes) turn the heat off and let the lentils rest for 5-7 minutes. Drain.
- Heat up the olive oil, pop the mustard seeds and add the shallots. Cook them for 5-8 minutes or until they are soft and translucent. Add the serrano and cherry tomatoes and cook for another 2 minutes. Add this mixture to the lentils and fold in the salt, currants, chopped peanuts and lemon juice.
- Just before serving, add the chopped cilantro and watercress.
ideas / variations
- Any fragrant herb can be used to replace the cilantro, try basil, dill or oregano.
- To amp this salad up, add sliced cooked chicken or shrimp.
- This salad can be served warm, cold or room temperature.