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Yellow Lentil Salad

| March 19, 2013 Comment

yellow-lentil salad

This yellow lentil salad is full of protein and fiber. Made with cooked chana dal (yellow lentils) and coconut, this vegetarian/vegan dish can be served as a salad or as a healthy snack.

Protein-packed yellow lentils and coconut fill you up very quickly and help you stay full for a long time. If you’re trying to control your portions and eat smaller meals, this dish is sure to make it easier.

Servings: 4
Cooking Time: 20 minutes


  • 1 cup chana dal (yellow lentils/bengal gram)
  • 1/4 cup coconut, freshly grated
  • Salt to taste

For Seasoning

  • 4-5 tsp vegetable oil
  • Asafoetida powder, a pinch
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds (optional)
  • 2 green chillies, slit lengthwise
  • 1-2 red chillies, broken into a couple pieces
  • 4-5 curry leaves


  1. Cook the chana dal in the pressure cooker with 1 1/2 cups water and a pinch of turmeric for 3-4 whistles, or until the dal is cooked but not mushy.
  2. In a a medium skillet, heat the oil. Add the asafoetida powder, mustard and cumin seeds and fry until they start to pop. Add the green and red chillies and fry a couple of seconds. Add the curry leaves and fry for a second.
  3. Add the chana dal (if there’s any water, turn up the heat to high and let the water evaporate), and saute for a couple of minutes.
  4. Add the coconut and saute on low heat for a minute. Remove from heat.
  5. Serve the yellow lentil salad warm.

Category: Salads and Raitas - Members, Salads and Raitas - No-Onion No-Garlic - Members, Vegan Salads - Members

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