Ingredients:

• 1/2 cup – whole red lentils, soaked overnight
• 1 cup – boiled spirullini or macaroni
• 1 – Tomato chopped
• 1 – Onion chopped
• 1 – yellow Capsicum chopped (optional)
• 1 sprig – Celery chopped
• 1 tbsp – Coriander leaves finely chopped
• 1 tbsp – . crisp cornflakes
• For dressing:
• 1 – small flake Garlic
• 1 tbsp – white Vinegar
• 1/4 tsp – prepared mustard paste
• 1 tsp – Sugar ground
• 1 – Green chilli finely chopped
• 1/4 tsp – carom seeds
• 1/2 tsp – Cumin seeds powdered
• 1/4 tsp – pepper freshly ground
• 1 tsp – Olive oil
• 1/2 tsp – salt

Method:

1. Cook lentils in boiling water for 5 minutes.
2. Drain, pour cold water, press out all excess moisture in colander.
3. Transfer to a large glass salad bowl.
4. In a screw top bottle, add all dressing ingredients.
5. Screw on lid, shake well to blend flavours.
6. Refrigerate till required.
7. Add all chopped veggies and pasta to lentils.
8. Add dressing, toss very well.
9. Refrigerate and chill till required.
10. Garnish with a sprinkle of cornflakes on top, just before serving

Recipe courtesy of Saroj Kering