Chana Dal Salad
A simple, healthy Indian chana dal salad with fresh vegetables and tangy dressing — high in protein and fibre, ready in under 20 minutes.
Ingredients
Equipment
Method
- Rinse the chana dal, soak it in water for about 1–2 hours. This helps it cook evenly and makes it easier to digest.
- Drain the soak water and boil the chana dal with enough water until it becomes tender but not mushy (about 10–12 minutes on stove or 2 whistles in pressure cooker). Drain excess water and let dal cool.
- Meanwhile chop cucumber, tomato and capsicum (if using) into small pieces and put them in a large mixing bowl.
- Add the cooled chana dal to the bowl of chopped vegetables.
- Sprinkle salt, black pepper (or a pinch of chaat masala), drizzle lemon juice and olive oil (if using). Mix gently to combine everything.
- Finally add chopped coriander leaves, taste and adjust seasoning if needed. Serve immediately or chill for 10–15 minutes for better flavour.
Notes
You can add finely chopped carrot or grated carrot for extra colour and fibre. For more crunch, add a few roasted papad pieces just before serving. Salad tastes fresh best when served within a few hours. Optionally you can add a few chopped green chillies for mild heat.