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Linda's Hearty Potato Salad
salad by Linda using dal from Vata Nourishing Lentil Soup, by Gitam Garden
A tasty and extra-nutritious version of everybody's favorite salad." I wanted to make something for the Interdependence Day picnic that was a traditional picnic-type of food but more nutrient dense and vegan ...this is what I came up with."--Linda
2 - 3 Yukon Gold potatoes, cut in 1/2" cubes
1 onion, finely minced
1 clove garlic, finely minced
240 ml1 cup cooked garbanzo beans
1 ml1/4 tsp. paprika
2 ml1/2 tsp. sea salt
5 - 6 leaves kale, finely chopped
79 ml1/3 cup (or more) Basic Red Lentil Dal (see recipe below)
Steam potatoes for about 12 minutes. Top with onions and garlic and continue steaming for a few more minutes until potatoes are done (fork-tender).
Place all ingredients in a large bowl and stir well.
Basic Red Lentil Dal:
1 cup red lentils
2 cups water
1/2 teaspoon turmeric
1/2 teaspoon sea salt
1 teaspoon hing
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 tsp. dried jalapeno pepper or dried red pepper flakes
2 teaspoons ground coriander
1/4 teaspoon garam masala
Soak lentils overnight if possible, or for a few hours. Rinse, then place them in soup pot with water, turmeric and salt. Bring to boil, reduce heat and simmer about 20 minutes.
Add spices, mix well and continue to simmer for five minutes for the flavors to mingle.