Lentil and Basmati Salad with Tamarind, Coconut, and Cilantro
Try this Lentil and Basmati Salad with Tamarind, Coconut, and Cilantro recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 2 1/4 cups water
- 1/2 teaspoon salt to taste
- 1 1/2 teaspoons lime juice
- 1 1/2 tablespoons vegetable oil
- 1 cup basmati rice rinsed
- 1/4 cup shredded unsweetened coconut
- 3 teaspoons water
- 1/2 cup du puy lentils (also known as french lentils) rinsed and picked through
- 1/3 cup plus 1 tablespoon chopped fresh cilantro including stems
- 1 teaspoon black caraway seeds (also known as nigella seeds)
- 1 1/2 teaspoons tamarind paste (i used neera’s brand)
- Carbohydrate 46.1898102080786 g
- Cholesterol 0 mg
- Fat 7.53168260580788 g
- Fiber 2.23133333343392 g
- Protein 4.6226531249873 g
- Saturated Fat 2.43857951834996 g
- Serving Size 1 1 Serving (207g)
- Sodium 896.725854170813 mg
- Sugar 43.9584768746447 g
- Trans Fat 0.302851080748229 g
- Calories 271 calories
In a small saucepan, combine rice, lentils and water. Cover and bring to a boil, then reduce to a simmer and cook until tender and water has evaporated, about 25 minutes. Fluff and transfer to a large bowl to cool. In a skillet, temper dressing by heating vegetable oil over medium heat. Add black caraway seeds and cook for about 1 minute. Seeds should sputter a bit. Remove from heat. Add tamarind paste and water, stirring to combine. Pour dressing over rice and fold to mix thoroughly. Fold in coconut and cilantro. Add lime juice and salt to taste. Transfer to a serving bowl. Serve warm or at room temperature. Enjoy!
