Lentil and basmati salad with tamarind, coconut, and cilantro

Delight your taste buds with a flavorful lentil and basmati salad featuring tangy tamarind, creamy coconut, and fresh cilantro. Deliciously satisfying!

Ingredients:

• 1 cup basmati rice, rinsed
• 1/2 cup du Puy lentils (also known as French lentils), rinsed and picked through
• 2 1/4 cups water
• 1/3 cup plus 1 tablespoon chopped fresh cilantro, including stems
• 1/4 cup shredded unsweetened coconut
• 1/2 teaspoon salt, to taste
• 1 1/2 teaspoons lime juice
• 1 1/2 tablespoons vegetable oil
• 1 teaspoon black caraway seeds (also known as nigella seeds)
• 1 1/2 teaspoons tamarind paste (I used Neera’s brand)
• 3 teaspoons water
• 1 pinch Salt, to taste

Instructions:

1. Combine rice, lentils, and water in a saucepan. Cover and bring to a boil, then simmer until tender and water is absorbed, approximately 25 minutes. Fluff the mixture and transfer to a large bowl to cool down.
2. Heat vegetable oil in a pan over medium heat to temper the dressing. Add black caraway seeds and cook for about 1 minute until they start sputtering. Remove from heat and stir in tamarind paste and water to mix well.
3. Drizzle the prepared dressing over the rice and gently stir to ensure it is fully coated. Mix in coconut and cilantro, then add lime juice and salt to your preference. Transfer to a serving bowl and enjoy either warm or at room temperature.

Summary:

• Calories: 1358 kcal
• Fat: 37 g
• Protein: 39 g
• Carbs: 218 g
• Potassium: 1072 mg
• Magnesium: 127 mg