Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1,000 Indian Recipes (128 page)
Pickling Cucumber and Red Lentil Salad
Kheera aur Laal Dal ra Salaad
Makes 4 to 6 servings
Cucumbers grown in India are much closer in size, shape, and taste to the pickling variety available in America. With a soft skin that does not need peeling, and almost no seeds, these cucumbers are my first choice in this salad. You may use the English, Japanese, or any other seedless variety, if you wish.
1
⁄
2
cup red lentils (dhulli masoor dal), sorted, washed and soaked in water to cover about 2 hours, then drained
1
1
⁄
4
pounds pickling or seedless cucumbers, finely chopped
4 scallions, white and light green parts only, finely chopped
2 tablespoons finely chopped fresh cilantro, with soft stems
1 tablespoon vegetable oil
1
⁄
2
teaspoon black mustard seeds
1
⁄
2
teaspoon cumin seeds
1
⁄
2
teaspoon coarsely ground black pepper
1 teaspoon peeled minced fresh ginger
1 to 2 tablespoons fresh lemon juice
1
⁄
2
teaspoon salt, or to taste
1.
In a serving bowl, mix the dal, cucumbers, scallions, and cilantro.
2.
Heat the oil in a small nonstick saucepan over medium-high heat and add all the spices; they should sizzle upon contact with the hot oil. Quickly add the ginger, stir for a few seconds, then add the lemon juice and salt. Transfer to the salad, mix well and serve.
Daikon, Sprouted Mung Bean, and Roasted Peanut Salad
Mooli, Phooti Mung Dal aur Moong-Phalli ka Salaad
Makes 4 to 6 servings
In this salad, the crunchy texture and strong bite of daikon radishes is deliciously offset by the delicate sweetness of sprouted green mung beans and roasted peanuts. The mung beans can be sprouted at home in advance (see
Sprouting Beans and Seeds
) or bought at a health food store or farmers' market.
1
1
⁄
2
teaspoons
Chaat Masala
(or store-bought), or more to taste
1
⁄
2
cup raw shelled peanuts, red skin on
1 cup finely chopped daikon radishes
1 cup finely chopped daikon or red radish leaves
1
1
⁄
2
cups
sprouted
green mung beans (saabut mung dal) or store-bought
8 to 10 scallions, white parts only, thinly sliced
1 fresh green chile pepper, such as serrano, minced with seeds or to taste
1 tablespoon fresh lime or lemon juice
1.
Prepare the chaat masala. Then, in a small cast-iron or nonstick skillet, roast the peanuts, stirring and shaking the pan, over medium heat until they are golden. Let cool, then grind coarsely with a mortar and pestle or a spice grinder.
2.
In a serving bowl, mix the radishes, radish leaves, mung dal, scallions, chile pepper, and ground peanuts. Add the chaat masala and lime juice and toss to mix. Serve, preferably at room temperature.
Tomato Salads
Tomato and Scallion Salad with Crispy Sev Noodles
Tamatar, Harae Pyaz, aur Sev ka Salaad
Makes 4 to 6 servings
Tomato wedges garnished with scallions and thin, crisp
sev
noodles are one of the easiest salads to make, especially if you keep these delicate chickpea flour noodles in your pantry.
Sev
noodles are one of the savory Indian munchies you can generally buy at Indian markets.
6 to 8 small, firm, vine-ripened tomatoes, cut into thin wedges
10 to 12 scallions, white and light green parts only, thinly sliced
1 small lime
1
⁄
4
teaspoon salt, or to taste
Coarsely ground black pepper, to taste
2 tablespoons minced fresh cilantro leaves
1 tablespoon minced fresh mint leaves
1
⁄
4
cup packaged fine sev noodles
1.
Place the tomato wedges on a large serving platter and scatter the scallions over them.
2.
Cut the lime in half and microwave on high about 30 seconds. Squeeze 1 or both the halves over the tomatoes. Top with salt, black pepper, cilantro, mint, and sev noodles, and serve.
Multi-Colored Warm Tomato Salad
Rang-Birangae Tamatar ka Salaad
Makes 4 to 6 servings
As pretty as a picture and with a taste that fully complements its appearance, this salad is quite a party pleaser. Make it in the summer months when tomatoes are in season—oozing with natural flavor and vine-ripened goodness. Use as many colors, sizes, and varieties of tomatoes as you can lay your hands on—even unripe green ones, which have a bracingly tart taste.
2 to 3 cups mixed baby lettuce, mesclun, or other mixed greens
1 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 fresh green chile pepper, such as serrano, minced with seeds
2 tablespoons minced fresh curry leaves
1
⁄
8
teaspoon ground asafoetida
2 tablespoons fresh lemon juice
1
1
⁄
2
pounds firm vine-ripened tomatoes of mixed colors, coarsely chopped
5 to 7 cherry or pear-shaped tomatoes of mixed colors
1.
Line a serving platter with the lettuce. Keeping a large nonstick wok or saucepan tilted to one side, heat the oil and add the cumin and mustard seeds; they should sizzle immediately upon contact with the hot oil. Lay the pan flat, and quickly add the green chile pepper, curry leaves, asafoetida and lemon juice and cook 1 minute.
2.
Add the tomatoes and stir gently until heated through, but still firm, 1 to 2 minutes. Transfer to the lettuce-lined platter and serve.
Pan-Fried Green Tomato Salad