Carrot and Dal Salad Recipe – Sunset Magazine

Ingredients

• 1 cup yellow split peas* or black beluga lentils, sorted from any debris and rinsed
• 1 bay leaf
• 3 tablespoons lime juice
• 3/4 teaspoon Madras curry powder
• About 1 1/4 tsp. kosher salt, divided
• 5 tablespoons extra-virgin olive oil
• 2 1/2 cups peeled, very thinly sliced rainbow carrots (from 1 1/2 lbs. with tops)
• 1/3 cup coarsely chopped cilantro
• 1/4 cup coarsely chopped green onions
• About 1/4 tsp. pepper