1 cup cooked dal (Chana dal, moong dal (whole or split), masoor dal (whole or split), kala chana, kabuli chana, whole masoor, and rajma are the best dals to use in dal salads.)
1 small cucumber, diced
1 medium tomato, diced
½ red onion, finely chopped
½ capsicum (any color), diced
2–3 tbsp fresh coriander or parsley, chopped
¼ cup boiled corn (optional)
¼ cup pomegranate seeds (optional, adds sweetness)
A handful of lettuce or baby spinach (optional)
For the Dressing
2 tbsp olive oil
1 tbsp lemon juice (or lime juice)
1 tsp honey or maple syrup (optional)
1 tsp mustard ( Dijon or regular )
1 clove garlic, minced
Salt and black pepper to taste
½ tsp cumin powder (optional — adds great flavor)
👩🍳 Instructions
1. Prepare the lentils
Cook dal until they are soft but not mushy. (Boil ½ cup raw lentils with water for 15–20 minutes or use pre-cooked ones.)
Drain and let them cool.
2. Chop the veggies
Dice cucumber, tomato, onion, capsicum, and chop herbs.
3. Make the dressing
In a small bowl, whisk together: Olive oil + lemon juice + mustard + garlic + honey + cumin + salt + pepper.
4. Combine everything
Add cooked dal to a large bowl.
Toss in all chopped vegetables, herbs, and optional add-ins.
Pour the dressing over and mix gently.
5. Serve
Serve immediately or chill for 20 minutes for deeper flavor.
