Best 2 Pondicherry Lentil Salad Recipes

Embark on a culinary journey to the vibrant streets of Pondicherry, India, where flavors dance in harmony. Discover the secrets behind the tantalizing Pondicherry Lentil Salad, a symphony of textures and tastes that will awaken your palate. This delightful salad showcases the harmonious blend of sweet, tangy, and earthy notes, making it a perfect accompaniment to any meal.

Prepare to be amazed by a collection of Pondicherry-inspired recipes that will transport you to the heart of this vibrant city. From the aromatic Pondicherry Fish Curry, bursting with the freshness of coconut and spices, to the creamy and comforting Pondicherry Coconut Chutney, each dish captures the essence of this culinary paradise.

Indulge in the vibrant flavors of Pondicherry Vegetable Biryani, a fragrant rice dish brimming with an array of colorful vegetables and aromatic spices. Satisfy your sweet cravings with the delectable Pondicherry Jaggery Payasam, a traditional dessert that combines the richness of jaggery with the creaminess of coconut milk.

Unlock the secrets of authentic Pondicherry cuisine with our expertly curated recipes, each one a testament to the city's rich culinary heritage. Let your taste buds embark on a journey to Pondicherry, where every bite tells a story of tradition, culture, and culinary artistry.

Let's cook with our recipes!

WILD RICE AND LENTIL SALAD

Wild Rice and Lentil Salad image

This healthy, protein-packed salad is a perfect main dish for the vegetarians who grace your holiday table-or as a side in smaller portions. My family loves it for the flavors, and my friends love it because I offer them a healthy alternative to meat. -Mary Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (2-3/4 ounces) quick-cooking wild rice
1 cup dried lentils, rinsed
2 cups water
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
2 medium tomatoes, chopped
6 green onions, chopped
2 cups fresh arugula or baby spinach
1/4 cup crumbled feta cheese

Steps:

Prepare rice according to package directions. Drain; rinse with cold water. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, until tender, 20-25 minutes. Drain; rinse with cold water., In a small bowl, whisk oil, lemon juice, vinegar, garlic and salt until blended. In a large bowl, combine rice, lentils, tomatoes and green onions; drizzle with dressing. Just before serving, stir in arugula and cheese.

Nutrition Facts : Calories 461 calories, Fat 19g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 283mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 18g fiber), Protein 21g protein.

PONDICHERRY LENTILS

Pondicherry Lentils image

In "Tangy Tart Hot & Sweet," Padma Lakshmi (of Top Chef fame) writes that she "named this salad after a town in South India that was heavily influenced by French colonization." She uses black Beluga lentils, which are similar in size to Puy lentils, but the recipe can be made with any lentils; just remember to adjust the cooking time if necessary. This dish improves in flavor the second day.

Provided by Chef Kate

Categories Lentil

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups lentils
8 cups water
1 fuji apple, cored, diced
1 yellow bell pepper, large, diced
1 jalapeno pepper, diced (remove seeds and veins if you like it less hot)
1 cup flat leaf parsley, leaves, chopped
1 1/2 lemons, juice of
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1 tablespoon sesame oil
1 tablespoon gingerroot, fresh, minced
1 1/2 teaspoons gingerroot, fresh, minced
1/4 cup unsweetened coconut, shredded

Steps:

Pick lentils over for any small stones; rinse and soak 2 hours in tepid water; drain.
Place lentils and water in a large saucepan; heat to a boil.
Reduce heat to low; cover and cook until lentils are tender, but still firm, 20-25 minutes.
Rinse the lentils with cold water; drain.
Mix together the lentils, apple, bell pepper, jalapeno, parsley, lemon juice, olive oil, vinegar and salt in a large bowl; chill until serving time.
Just before serving, heat the sesame oil in a skillet over medium-high heat. Add the ginger and coconut; cook, stirring occasionally, until golden, 3-5 minutes. Sprinkle ginger and coconut over the lentils.

Nutrition Facts : Calories 233.5, Fat 13.4, SaturatedFat 6.4, Sodium 409.5, Carbohydrate 24, Fiber 8.2, Sugar 5.9, Protein 7.4

Tips:

Use high-quality lentils: Look for lentils that are whole, plump, and free of debris. Avoid lentils that are split or have a dull appearance.
Rinse the lentils thoroughly before cooking: This will help to remove any dirt or debris. You can use a colander or a fine-mesh strainer.
Cook the lentils according to the package directions: Different types of lentils have different cooking times, so be sure to follow the instructions on the package.
Use a variety of fresh vegetables: The vegetables in this salad add color, flavor, and texture. You can use any vegetables that you like, such as tomatoes, cucumbers, onions, carrots, or celery.
Make the dressing ahead of time: The dressing for this salad can be made up to 24 hours in advance. This will allow the flavors to meld together.
Serve the salad cold or at room temperature: This salad is best served cold or at room temperature. You can chill it in the refrigerator for at least 30 minutes before serving.

Conclusion:

This Pondicherry lentil salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also very easy to make. With a few simple ingredients and a little bit of time, you can enjoy this flavorful salad in no time.