Chana Dal Salad Recipe – Quick Indian Spiced Chickpea Salad

Last Updated on 2 months by Neha Deshmukh

Chana Dal Salad Recipe – Quick Indian Spiced Chickpea Salad

Hey everyone! If you’re looking for a super quick, healthy, and flavorful salad that’s a little different from the usual, you have to try this Chana Dal Salad. I first stumbled upon this recipe when I was craving something light but satisfying, and honestly, it’s become a regular in my kitchen. It’s perfect for a quick lunch, a side dish, or even a light snack. Plus, it’s packed with protein and fresh flavors!

Why You’ll Love This Recipe

This Chana Dal Salad is a winner for so many reasons. It’s ready in under 20 minutes – seriously! It’s incredibly refreshing, especially during warmer months. And the best part? It’s a fantastic way to enjoy the goodness of chana dal (split chickpeas) in a completely new way. Forget heavy dals, this is light, zesty, and totally addictive.

Ingredients

Here’s what you’ll need to whip up this delicious salad:

• 1.5 cup Chana Dal (approx. 225g)
• 0.5 tbsp Black pepper powder (approx. 2.5g)
• 1 tbsp minced Green chilies (adjust to your spice preference)
• 2 tbsp Lemon juice
• 1 tbsp fresh Mint leaves, chopped
• 1 tbsp fresh Coriander leaves, chopped
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Chana dal is a fantastic source of protein and fiber, making this salad really filling. It’s also a staple in Indian cooking, and a great alternative to other legumes.

Spice levels are totally customizable. I love a good kick, but if you’re sensitive to heat, start with half a tablespoon of green chilies and taste as you go. You can also use serrano or jalapeño peppers depending on what you have on hand.

And don’t skimp on the fresh herbs! Mint and coriander (cilantro) really brighten up the flavors. If you’re not a coriander fan, parsley can work in a pinch, but the coriander really makes it sing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the chana dal a good wash and soak it in plenty of drinking water for about an hour. This helps it cook faster and become nice and tender.
2. Drain the soaked dal and cook it in fresh water until it’s soft but still holds its shape – you don’t want it mushy! Once cooked, drain any excess water and spread the dal on a plate to cool down for about 10 minutes.
3. In a bowl, combine the cooled chana dal, minced green chilies, chopped mint, chopped coriander, salt, and black pepper powder.
4. Finally, squeeze in the lemon juice and give everything a good toss. Taste and adjust the seasoning if needed. Serve immediately and enjoy!

Expert Tips

A little tip from my kitchen: don’t overcook the dal! You want it to have a bit of texture. Overcooked dal will result in a mushy salad. Also, make sure to cool the dal before adding the other ingredients – this helps the flavors meld together better.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustments: As mentioned before, adjust the amount of green chilies to your liking. You could also add a pinch of red chili powder for extra heat.
• Quick Soak Method: Short on time? Boil the chana dal for 5 minutes, then let it sit in hot water for 30 minutes. It won’t be exactly the same, but it works in a pinch!
• Addition of Chopped Vegetables: My friend, Priya, loves adding finely chopped cucumber, tomatoes, and red onion to her salad for extra crunch and freshness. It’s delicious!

Serving Suggestions

This Chana Dal Salad is incredibly versatile. It’s fantastic on its own as a light lunch or snack. You can also serve it as a side dish with roti or rice. I often pack it for picnics – it travels really well!

Storage Instructions

This salad is best enjoyed immediately, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The flavors might mellow slightly, but it will still be tasty.

FAQs

Let’s answer some common questions:

• Is this salad best served immediately? Yes, it’s definitely best when fresh! The herbs and lemon juice are at their peak flavor right away.
• Can I use pre-cooked Chana Dal? You can, but the texture might be a little softer. If using pre-cooked dal, be gentle when mixing.
• What if I don’t have fresh mint and coriander? While fresh is best, you can use dried herbs in a pinch. Use about 1 teaspoon of each.
• Can I add other spices like chaat masala? Absolutely! A sprinkle of chaat masala would add a lovely tangy and spicy kick.
• How long will this salad keep in the refrigerator? Up to 24 hours, but it’s best enjoyed fresh.