When the summer gets hot, as it has been this year, nothing is more satisfying than a cold and easy salad. There’s just something I love about a fresh cold salad on a hot day, not to mention a perfect dish for outdoor potlucks. While I love tabouli, hummus and caprese salads I have recently started making a really fresh and nutritious salad for these hot days that I thought I would share. This salad combines two of my favorites, lentils and quinoa, which together are a formidable nutritional combination with with more than 16 g of protein from both the lentils and quinoa. This salad is also packed with fiber thanks to quinoa, vitamins B, C and E and iron, selenium and copper. But the real reason I make it is that it tastes great and I can make it in one pot in about 45 minutes. This recipe gives you a generous amount of food, easily enough for 4 people, which just gets better over time in the refrigerator and is perfect for snacks and lunches over a week or more.
The great Indian 'kari', which stems from the word for sauce in Tamil, is known to have originated sometime during the ancient Indus civilization. Since then it has travelled beyond boundaries and created many fans across the globe. Britain's love affair with curry is no secret, curries in China and Thailand are also common knowlege. In fact, chicken tikka masala is the most popular restaurant meal in England and Texas meat-only chili is closely related to curry. There are many varieties of dishes called “curries”. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. Curries were spread east by Bhuddist priests and occur in the cuisines of China and Southeast Asia. This post is a bit more personal and really limited to the curry traditions of India. My introduction to curry stems from my college years when I and my Indian friends, particularly my mentor Arun Saha, would create a curry made from whatever we had available and spices sent from family in India.