Black lentil tarka salad
15 minutes and a raid of your store cupboard is all you need to make this hearty lentil and chickpea salad, dressed in an aromatic spiced tarka.
By John Whaite
Ingredients
For the salad
- 400g tin chickpeas (preferably black chickpeas), drained
- 400g tin black beans, drained
- 250g pouch cooked beluga lentils, drained
- small handful coriander, roughly chopped
- ½ lime, juice only
For the tarka
- 50ml/2fl oz sunflower oil
- 1 green chilli, finely chopped
- 1 small red onion, finely chopped
- 3 garlic cloves, minced
- 30g/1oz fresh root ginger, peeled and finely grated
- 1 tsp black mustard seeds
- 2 tsp cumin seeds
- 1 tsp nigella seeds
- 10 dried curry leaves
- 1 tsp fine sea salt
Method
To make the salad, toss all the ingredients together in a large mixing bowl. Set aside.
To make the tarka, heat the oil in a medium saucepan over a high heat. Once hot, add all the ingredients except the salt. Fry, stirring, until the seeds just start to pop violently – this should take about 1 minute.
Pour the tarka straight into the bowl with the beans, season with the salt and stir together.
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