About a month ago, I took a wonderful vegetarian Indian cooking class. Everything we made (lentil sambar, vegetable biryani, potato curry, tomato chutney) was delicious, but the dish that knocked my socks off in terms of subtle, yet amazing flavor was a simple mung bean salad with lemon, coconut, cilantro, black mustard, and curry leaf. Here is my version, using du Puy lentils (the mung beans still had a bite to them so I wanted to use a lentil that held its shape) and basmati rice for a complete protein. I have kept the coconut and cilantro but changed up the tempered dressing using tamarind paste and black caraway seeds for sour and nutty notes. The end result is a refreshing salad that is easy to make, flavorful, and equally delicious the next day. <br /> <br />Note: If refrigerating overnight, be sure to allow dish to come to room temperature before serving.

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