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Black lentil tarka salad

Black lentil tarka salad

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 2–4
Dietary: Dairy-free Egg-free Gluten-free Healthy Nut-free Pregnancy-friendly Vegan Vegetarian

15 minutes and a raid of your store cupboard is all you need to make this hearty lentil and chickpea salad, dressed in an aromatic spiced tarka.

Ingredients

For the salad

400g tin chickpeas (preferably black chickpeas), drained
400g tin black beans, drained
250g pouch cooked beluga lentils, drained
small handful coriander, roughly chopped
½ lime, juice only

For the tarka

50ml/2fl oz sunflower oil
1 green chilli, finely chopped
1 small red onion, finely chopped
3 garlic cloves, minced
30g/1oz fresh root ginger, peeled and finely grated
1 tsp black mustard seeds
2 tsp cumin seeds
1 tsp nigella seeds
10 dried curry leaves
1 tsp fine sea salt

Method

To make the salad, toss all the ingredients together in a large mixing bowl. Set aside.
To make the tarka, heat the oil in a medium saucepan over a high heat. Once hot, add all the ingredients except the salt. Fry, stirring, until the seeds just start to pop violently – this should take about 1 minute.
Pour the tarka straight into the bowl with the beans, season with the salt and stir together.