Ayurvedic Dal Salad With Chapati
green or brown
quartered and sliced
halved and sliced
lemon for juice
salt & pepper
wheat, rye, buckwheat, or mixed
Culinary Spice Kit
Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
Mint, cumin, ajowan, asafoetida, chili
Cook lentils according to package instructions until firm.
Add onions (except green onions) and carrots for the last 5 minutes.
Add salt to taste. Drain and let cool at room temperature.
In a SALAD BOWL, mix 1 tbsp lemon juice with 1 tsp of the Dal  spices and 1 tbsp oil.
Add tomatoes, cucumber, and green onions. Mix well.
Add lentils with onions and carrots. Mix well.
Season with salt to taste.
Optionally, add more Dal  spices and/ or lemon juice to taste.
Let rest for 1/2 to 1 hour.
Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
In a BOWL, mix yogurt with Dal  spices and salt to taste.
In a BOWL, mix the flour, spices, and salt to taste (1/2 tsp recommended) with 3/8 cups of warm water and 1 tsp oil until the dough is pliable.
Cover and let rest for 30-60 minutes.
Knead the dough on a floured surface for 10-20 minutes.
Form small balls. Flatten them to patties.
Roll the patties out until the dough is very thin, turning each time you roll.
In a PAN, heat 2 tbsp oil over medium heat.
Fry each chapati for 15-20 seconds on each side. Turn it when brown spots appear underneath.
Next, press lightly all over to blow up the chapati.
Transfer chapati to a PLATE. Cover them with a kitchen towel until all chapatis are done.
Serve Dal Salad with Mint Raita and optionally chapatis.
Substitute lentils with 2 cups quinoa.
Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
Add grated cucumber to the Mint Raita.