Recipe

Cucumber Chana Dal Salad - raw and oil-free!

Prep Time
2 hours
Cook Time
No cooking involved
Servings
2 servings

Feasts in Karnataka would be incomplete without salads of soaked lentils called Kosambari. This cucumber and chana dal salad is inspired by the traditional kosambari which usually has a tempering which I have skipped to keep this oil-free and 100% raw. It’s a filling salad that truly satisfies your hunger.

Ingredients
  • Chana dal: ¼ cup (soaked for 2 hrs)
  • Cucumber: ¼ cup (cut into tiny cubes)
  • Pomegranate: ¼ cup
  • Raw mango: 2 tbsp (grated or finely chopped)
  • Coconut: ¼ cup (grated)
  • Coriander leaves: 1 tbsp (chopped)
  • Rock Salt: to taste
  • Green chillies: 1 no (finely chopped)
Method
  • Mix all the ingredients except salt.
  • Add salt just before serving.

Eating guide

  • Food group: Lentils
  • Dals are quite a regular in Indian homes. However, they are best consumed either whole or soaked or steamed (and not pressure cooked)
  • So this salad acts as a great way to get your lentil intake in a different way!

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01:35 PM | 10-07-2019

Pomegranate and pineapple are exceptions to this rule. Therefore pomegranate is ok.

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01:21 PM | 10-07-2019

Is mixing of Fruits and Lentils Correct?

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