As promised. If you wanted to lighten this up you could nix the fresh lime and use a packet of True Lime. This is especially nice if you have the dressing warmed but sometimes I just don't feel like dragging out a stove.
Indian Carrot Salad
from Another Fork in the Trail
Vegan, Gluten Free
Dehydration Time: 6–10 hours
Makes 3–4 servings
Our friend Chander Bhardwaj is from India. Chander introduced Bryan to many interesting foods when they would lunch together at a little Indian restaurant. Bryan would sometimes bring home meals from the restaurant for us to try, and I was compelled to delve more into creating other Indian-inspired meals on my own. Moong dal, or yellow split lentils, are now a staple in our house, and they make this carrot salad a little heartier. The addition of black mustard seeds gives this flavorful dish a slight pungency. If you don’t like black mustard seeds, omit them.
2 cups boiling water
1/3 cup moong dal
2 cups carrots, coarsely grated
1/3 cup mango, coarsely grated
1/3 cup unsweetened coconut
2 tablespoons fresh cilantro, chopped
1/2 teaspoon garam masala
2 tablespoons vegetable oil
1 to 2 dried chile de arbol
1/4 teaspoon black mustard seeds
juice of 1 lime
Pinch of kosher salt
Soak the dal in 2 cups of boiling water for 3 hours. Drain the dal and then mix with the carrots, mango, coconut, and cilantro. Spread on lined dehydrator trays and dry for 6 to 10 hours. Place the mixture into a medium-size ziplock freezer bag. Wrap the garam masala in a bit of plastic wrap and add the bundle to the bag with the carrot mixture. Heat the oil in a pot over medium heat. Add the chile de arbol and cook until the chili peppers start to darken slightly. Remove the chili from the pan and the pan from the heat immediately. Let the oil cool and then pour the infused oil into a leakproof container. Place the black mustard seeds in a piece of plastic wrap if you plan to use them and add the bundle to the carrot bag. Pack a fresh lime right before your trip.
Remove the spice bundle from the freezer bag and set aside. Rehydrate the salad mixture in the plastic bag by using a formula of 1 1/2 parts dried mix to 1 part water. Wait 5 to 10 minutes, then add a little more water if needed. If you accidentally use too much water, be sure to drain the salad well before serving.
When the salad has rehydrated, dress it with the infused oil, garam masala, 2 tablespoons of lime juice, and a pinch of salt.
If desired toast 1/4 teaspoon black mustard seeds in 1 teaspoon of the infused oil, heated, and add to the salad with the garam masala, lime juice, and salt. Don’t do this at home, as the black mustard seeds will make the salad really pungent when they’ve sat in the dressing too long. It should be done right before you serve the dish.