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Health Recipes 2
- Uma Pushpanathan

May 26, 2016

Vegetable Salad with Channa

Serves 4
Preparation and Cooking Time: 40 minutes
Per Serving: 700kJ

Ingredients
  • 50 gms dried Channa Dhall
  • 1/2 tsp bicarbonate of soda
  • 150 gms Japanese cucumber - cubed
  • 150 gms tomatoes - seeds removed and cubed
  • 150 gms baby radish - cubed
  • 1/2 red pepper - deseeded and white pith removed and cubed
  • 1 big red onion - cubed
  • 50 ml olive oil
  • 1 lemon - grate the zest and 1tbsp juice of the lemon
  • 1 tbsp sherry vinegar or red wine or red wine vinegar
  • I garlic clove - coarsely crushed
  • Castor sugar, salt and black pepper powder - to taste
  • 1 tsp cardamom powder
  • 1 tsp allspice powder
  • 1 tsp cumin powder
  • Salt and black pepper powder - to taste


Garnish
  • 3 tbsps coriander leaves and stems - roughly chopped
  • 3 tbsps flat leaf parsley - roughly chopped

Method
  1. Soak the dhall overnight in a large bowl with plenty of water.
  2. Next morning rinse the dhall, place it in a bowl with bicarbonate of soda and two tablespoons of any kind of cooking oil and boil it.
  3. As the dhall is boiling, foam will appear at the top of the pan. Skim off the foam.
  4. It will take between 30 to 40 minutes for the dhall to cook till tender.
  5. Do not overcook the dhall till it is mushy.
  6. Once cooked, drain and set aside.
  7. All the vegetables and onion that have been diced, mix it together in a bowl and set aside.

  8. Make the dressing by using a screw top jar or bottle.
  9. Put in the olive oil, lemon zest, lemon juice, sherry vinegar, crushed garlic, sugar, salt and pepper in the jar, screw on the cover and shake it well.
  10. Taste to see if well-seasoned.  Set aside.

  11. In a bowl mix all the ground spices and salt.
  12. Taste if salt is enough.
  13. Then toss into the bowl with the dhall.
  14. In a skillet, heat one tablespoon of oil, then drop in the seasoned dhall and keep tossing the dhall mixture till they are evenly cooked.
  15. When plating, place the dhall on one half of the plate and the vegetables on the other.
  16. Toss the garnish on the vegetables.
  17. You can serve with Greek yoghurt and a rustic bread or you can fill it into a pita pocket
Recipe from the kitchen of Uma Pushpanathan



Uma Pushpanathan is a global gourmand and arts enthusiast. Based in Kuala Lumpur, Malaysia, Uma fuses her South and South East Asian heritage into noteworthy efforts in the field of arts, philanthropy, old age issues and food. A renowned cook and hostess, Uma's kitchen is a reflection of her voracious mind and inherent curiosity about world culture through cuisine.









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