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Warm Lentil Salad with Coconut and Tomato

Warm Lentil Salad with Coconut and Tomato Recipe

  • 2½ tablespoons canola oil
  • 1 tablespoon black mustard seeds (optional)
  • 1 teaspoon yellow split peas
  • 1 teaspoon cumin seeds
  • 2 whole dried red chiles
  • 8 fresh or 12 frozen curry leaves, torn into pieces (optional)
  • 1/8 teaspoon asafetida (optional)
  • 1 fresh hot green chile, cut crosswise into thin slices
  • 1 red onion, sliced
  • 1½ teaspoons salt, or to taste
  • 2 tablespoons unsweetened shredded coconut (optional)
  • 1 small tomato, chopped
  • 1 cup split peas or lentils simmered in water to cover until tender, and drained
  • Juice of ½ lemon
  • ¼ cup chopped fresh cilantro
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 289kcal (14%)
Total Fat 12g (18%)
Saturated Fat 2g (11%)
Cholesterol 0mg (0%)
Total Carbohydrate 35g
Dietary Fiber 14g
Sugars 6g
Protein 13g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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