Pigeon Pea and Cottage Cheese Salad
|Pigeon peas||1 Cup (16 tbs) (Arhar / Toover)|
|Bay leaf||1 (Tej Patta)|
|Onion||1 Small, chopped|
|Diced carrot||1⁄4 Cup (4 tbs)|
|Chopped coriander||1 Tablespoon|
|Chopped mint leaves||1 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
|Grated lime peel||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Fat free cottage cheese||200 Gram, crumbled (Paneer, Made From Fat Free Milk)|
|Olive oil||1 Tablespoon|
|Lime juice||1 Tablespoon|
|Vinegar||1 Teaspoon (Any Non Synthetic)|
Wash dal and drain.
Place in a large pan with bay leaf and enough water to cover by 3".
Place pan over high heat and bring to boil.
Lower heat and simmer for about 20 minutes till dal is tender but grains retain their shape.
Add onion and carrot and cook for 1 minute.
Remove from heat, drain and place in a bowl.
Mix in remaining ingredients, toss well to mix and spoon into a serving bowl.
Serve chilled or at room temperature.