Name: Chatpata Chana Dal Salad
Prep time: 20 min
Total time: 140 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Bengal Gram, soaked for 2 hours; ½ cup Cucumber, finely chopped; ½ cup Carrot, finely grated; 2 tbsp Raw Mango, peeled and finely chopped (kairi); 2 tbsp Freshly Grated Coconut, optional but highly recommended; 1 Green Chili Pepper, finely chopped; 2 tbsp Coriander Leaves, chopped; 1 tbsp Lemon Juice, adjust if raw mango is very sour; ½ tsp Chaat Masala; ½ tsp Salt, to taste; 1 tsp Cooking Oil, for tempering; ½ tsp Mustard Seeds; 1 pinch Asafoetida; 5 Curry Leaves

2 hr 20 mintotal

20 min hands-on2 hr hands-off

Prep 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Check the soaked chana dal by biting into a grain; it should be crunchy but yield easily without being hard. Drain the water completely and pat the dal dry with a kitchen towel.
In a large mixing bowl, combine the soaked and dried chana dal, cucumber, grated carrot, raw mango pieces, and freshly grated coconut.
Add chopped green chillies, fresh coriander, chaat masala, and salt. Toss everything together.
Prepare the tempering: Heat the cooking oil in a small pan. Add mustard seeds and let them splutter.
Add a pinch of hing and the curry leaves. Turn off the heat immediately.
Pour the hot tempering over the salad mixture. Squeeze the lemon juice over the top.
Toss vigorously so the tempered oil and lemon juice coat every lentil and vegetable.
Serve immediately while fresh and crunchy.

How to tell it's done

An explosion of extreme crunchiness from the raw lentils, contrasted by juicy cucumber, snappy carrots, and the sudden sharp bite of raw mango.

Getting it right

Tip

Patting the dal completely dry is the absolute secret to this salad; any excess soaking water will make the entire dish soggy and dilute the sharp, tangy flavors.

What to serve it with

A protein-packed mid-morning snack or a vibrant, tangy side dish to accompany a heavy Maharashtrian or South Indian thali.

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