Summery Grain or Lentil Salad

This is a versatile Summer salad. The base can be a grain, dried bean, lentil or even tiny pasta. Indeed you can mix them as well. Use couscous, barley, freekeh, burghul, Israeli couscous, small pasta, horse gram, quinoa, rice, puy lentils, matki beans, butter beans or haricot beans. This is definitely a salad that helps you clean out your pantry – use any grain, lentil or bean that you have available. Today I am using barley mixed with a little tiny pasta.

Just a note about the salad dressing. It uses a curry powder. Either use a good quality one or make your own. My Mother used to make a Curried Rice Salad, and we loved it. This is my take on that salad. Today I have used barley as a base, with a little tiny tubular pasta. It is great alongside an Halloumi Burger and steamed sweetcorn!

Similar dishes include Freekeh and Burghul Pilaf, Quinoa Salad with Orange, Pasta and Couscous Salads, and Parsley, Barley and Feta Salad.

Browse all our very many Salads, and all of our Barley recipes. Or browse our Late Summer dishes.

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Lentil and Radicchio Salad with Capers and Walnuts

Brown or black lentils are a particular favourite in Autumn, Winter and Early to Mid Spring. They have an earthy heartiness about them. Any of the dark lentils are happily received in this kitchen – puy, beluga, horse gram, matki, whole red lentils, for example.

Today I paired them with a radicchio – the bitterness of this lettuce goes so well with the earthy lentils, and added tartness with some lemon juice and capers. Walnuts have a great affinity with earthy flavours – beetroot for example – so they go well with earthy lentils too. Capsicum adds fresh crunch and herbs enliven the dish.

Similar recipes include Lentil Salad with Pomegranate Molasses, Brown Lentil Sprouts Sundal, and Salad of Rocket and Radicchio.

Browse all of our Salads, all of our Radicchio dishes or explore our Mid Spring dishes.

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Matki and Golu Kola Salad with Coconut | Moth Bean and Pennywort Salad

Golu Kola aka Pennywort is a bit of a super food with amazing properties. Occasionally I can find it at the local Asia grocery – a joy because it is used across Sri Lanka and India. In Sri Lanka a sambal is made, but today I took that a step further and made a salad with a base of Moth Beans (Matki, also called Vallarai).

It is very easy to make and matki takes under 30 mins to cook, so you can make it in the morning while you are pottering around getting ready for work, and then it is ready to have with dinner when you get home.

Other common recipes using gotu kola include a healthy infusion of the leaves, Gotukola Kenda – a soupy rice dish, a pachadi, poriyal, and Vallarai Keerai Kootu.

Similar recipes include Radish and Cucumber Kachumber, Dal with Moth Beans, and Sprouts Usal.

Browse all of our Matki recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

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Matki Sprouts Misal

Both Matki sprouts and Horse Gram sprouts are highly nutritious, and fairly easy to sprout if you are careful. For these sprouts, I prefer to wrap the soaked lentils/beans in muslin cloth and place in a dark cupboard for 24 – 48 hours, sprinkling with water occasionally.

One way of using the Matki sprouts is to make Misal – a gravy based dish that is often eaten with bread but can be served with rice. The matki sprouts don’t take as long to cook as the horse gram sprouts do – under 15 mins to be soft but with a little texture still. Just how I like it.

Similar dishes include Carrot and Mung Sprout Kosumalli, Sprouts Usal, and Black Gram Sprouts Sundal.

Browse all of our Matki dishes, and all of our Misal recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.

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Puy, Beluga or Horse Gram Lentil Stew with Eggplant

For this divine Wintery lentil stew, an earthy, dark lentil is called for. Puy lentils are a common choice, and the dark Beluga is excellent. I also love to make it with either Horse Gram or Matki lentils – brown, earthy and delicious lentils that you can get from your Indian shop. How good these are.

Despite the very familiar ingredients, the result is a bit magic and unexpected. It is an O. M. G. dish. The texture of the lentils with the silkiness of the eggplant. The pop of the tomato flavour, the way the sour cream enhances the dish, the heat of the chilli and the Greekness of the oregano.

Serve as it is, for a light meal, or bulk it up by spooning on top of rice, on slices of grilled or toasted sourdough. You can serve the stew either as a hearty starter or a side, or as a main served with any grain you like. It can be made up to three days ahead and kept in the fridge–just warm through then add the creme fraiche, oil, chilli flakes and oregano before serving. It’s at its best served warm, but is also very good at room temperature.

This is an Ottolenghi recipe – or at least it was until I, naturally, played with it a little. The key change was in the lentil used, but if you like you can check the original recipe. We always feel free to substitute ingredients that are not readily available in our local area, or to massage the recipes to suit what is available from our garden and pantry.

Similar recipes include Horse Gram and Pomegranate Salad, Puy Lentils with Sage and Roasted Pumpkin, Beluga Lentil Salad with Pomegranate Molasses, Citrusy Beetroot with Puy Lentils, and Horse Gram Dal.

Read more about Horse Gram (aks Kulthi Bean). It is easily purchased in Indian shops.

Browse our Horse Gram, Puy, Beluga and Aubergine recipes. Our Ottolenghi dishes are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn recipes.

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Dal with Moth Beans | Dal with Matki Beans

Moth Beans, what a delightful name! It is pronounced as Moat beans, the delights of transliteration not making that immediately obvious. They have a delightful flavour – rich and nutty. The tiny beans go well in salads, snacks and curries, and they can be sprouted too.

Today we are cooking a dal with Moth Beans, also called Matki Beans, in the Maharashtrian style. It is tangy and delicious.

Similar recipes include Matki Sprouts Misal, Lemon Dal, Moringa Leaf Dal, Daikon Dal, and Dal Tadka.

Browse all of our Moth Bean dishes and all of our Dals. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

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