Lentil Salad

  • Author: Kavitha
  • Prep Time: 1 hour
  • Cook Time: 10 mins
  • Total Time: 1 hour 10 mins


  • 1 cup Split Bengal Gram (Chana Dal / Kadalai Paruppu)
  • Water, as required
  • 2 teaspoon Vegetable Oil
  • 1/2 teaspoon Black Mustard Seeds
  • 1 teaspoon Hing powder (Asafetida)
  • 2 Green Chilli (Slit length-wise)
  • 2 Tablespoons Curry leaves, roughly torn
  • 34 Tablespoons grated Coconut (fresh or thawed)
  • 1 teaspoon Salt (adjust to taste)


  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.