A Teaspoon of Turmeric

Chef Andrew Muto’s Bombay Lentil Salad.

Dear green lentils…where have you been all my life?!

In India, we consume over 60 varieties of lentils and beans ranging from channa dal, chick peas, urid dal, masoor dal, moong beans to kidney beans.

Variety is definitely the spice of life! You can have a different dal cooked in its own unique way and never feel bored with this amazing protein source.

There are many lentils I never grew up eating, including french lentils and green or brown lentils, commonly found in health food stores. Leafing through a recent issue of Sweat Equity magazine there was an inspiring and mouth-watering recipe for a Bomby Lentil Salad by amazing health food advocate and chef, Andrew Muto.

Looking at the photo of this salad really made me salivate!

I added lettuce, cucumber, leeks, red peppers and garlic to this salad. Lentils and Bombay greek yogurt dressing are layered on top.

I made it last night for dinner and I must confess it was the first time I cooked with green lentils. I love these lentils.

Short cooking time, high in protein, nice bite and texture, I’m pretty sure these will be a staple around here! I’m surprised it took me this long to discover them.

A salad perfect for summer–mostly raw with Indian flavours!

Hello summer and hello raw foods! With the summer season upon us, this salad is going to make it into my repertoire of raw foods with Indian flavours.

I won’t be doing 30 days of raw Indian foods exclusively again, but summer is a great time to eat foods in their most rawest, purest and wholly nutritious form. This salad will be one of them!

I’ll be definitely making this again!

P.S. I used Arvinda’s Tandoori Masala and some turmeric in the greek yogurt dressing. Yum!

A teaspoon of: Rihanna. Listening to: Where Have You Been.