Lentil Salad

Easy & Healthy South Indian Lentil Salad with toasted Coconuts.

Lentil Salad Recipe

Today I’m going to show you exactly how easy it is to put together a salad.

Ha-Ha! Like you already didn’t know that.

But you see, making salads is not about cutting a few veggies and tossing them together. It’s about finding that perfect blend of flavors and crunchiness whilst maintaining the original taste of the base itself. Take this Lentil Salad for example. On its own, the lentils are fine – no biggie. But toss them together with some toasted coconuts and you have yourself the world’s best Indian flavored Lentil Salad. 😉

Lentil Salad Recipe | Chanda Dal / Kadala Paruppu Sundal

Soak the lentils in water for 30 minutes – 1 hour until it plumps up. Boil in water for 10-15 minutes until it is soft and still has a bite.
Lentil Salad Recipe

In a pan, heat the oil & add mustard seeds. When it splutters, add the chilli, asafetida & curry leaves
Lentil Salad Recipe

Add the drained out lentils to the pan. Cook for 3-4 minutes till the water evaporates. Season with salt
Lentil Salad Recipe

Add the grated coconut and mix well
Lentil Salad Recipe

Let it saute for 2-3 minutes or until the coconut has a delicate toasty flavor
Lentil Salad Recipe

Serve warm or at room temperature.
Lentil Salad Recipe

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Lentil Salad
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1 cup Split Bengal Gram (Chana Dal / Kadalai Paruppu)
  • Water, as required
  • 2 teaspoon Vegetable Oil
  • ½ teaspoon Black Mustard Seeds
  • 1 teaspoon Hing powder (Asafetida)
  • 2 Green Chilli (Slit length-wise)
  • 2 Tablespoons Curry leaves, roughly torn
  • 3-4 Tablespoons grated Coconut (fresh or thawed)
  • 1 teaspoon Salt (adjust to taste)
Instructions
  1. Soak the lentils in water for 30 minutes - 1 hour until it plumps up. Drain water, fill the pan with water covering the lentils & boil for 10-15 minutes or until the lentils are cooked (soft yet have a bite to them)
  2. In a pan, heat the oil & add mustard seeds. When it splutters, add the chilli, hing (asafetida) & curry leaves. Fry for 30 seconds
  3. Add the drained out cooked lentils to the pan. Cook for 3-4 minutes till the water evaporates. Season with salt.
  4. Add the grated coconut and mix well. Let it saute for 2-3 minutes or until the coconut has a delicate toasty flavor
  5. Serve warm or at room temperature.

 

One Reply to “Lentil Salad”

  1. seems veryyy healthy!

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