Spinach and Red Mustard Salad with Chickpea Dal

• 1 jalapeno pepper, seeded and sliced
• 1 green onion, white part only
• 1-inch piece fresh ginger, peeled and sliced
• 3 Tbs. grapeseed oil
• 2 Tbs. lime juice
• 1 Tbs. chopped cilantro, plus more for garnish
• 1/2 tsp. sugar
• 1/4 tsp. ground turmeric
• 1 cup sprouted mung beans
• 1 cup chickpeas, drained and rinsed
• 1 Tbs. grapeseed oil
• 1 Tbs. lime juice
• 1 green onion, white part only
• 1/2 tsp. sugar
• 1/4 tsp. ground turmeric
• 4 cups baby spinach leaves (about 5 oz.)
• 1 1/2 cups red mustard leaves (about 2 oz.), cut into ribbons
• 1 small tomato, diced (about 1/2 cup)

1. To make Fresh Dal: Puree jalapeno pepper, green onion, ginger, oil, lime juice, cilantro, sugar and turmeric in blender.
2. Season with salt and pepper.
3. Pour over sprouted mung beans and chickpeas in bowl.
4. Let stand 1 hour.
5. To make Lime Dressing: Blend oil, lime juice, green onion, sugar and turmeric in blender until smooth.
6. Season with salt and pepper.
7. To make Salad: Toss spinach, red mustard leaves and tomato with Lime Dressing in bowl.
8. Mound Fresh Dal in center.
9. Garnish with cilantro, and serve.

pepper, green onion, ginger, grapeseed oil, lime juice, cilantro, sugar, ground turmeric, beans, chickpeas, grapeseed oil, lime juice, green onion, sugar, ground turmeric, baby spinach, red mustard, tomato

Taken from www.vegetariantimes.com/recipe/spinach-and-red-mustard-salad-with-chickpea-dal/ (may not work)