Lentil and Pomegranate Salad

Name: Lentil and Pomegranate Salad
Cuisine: Indian
Ingredients: 1 cup green moong beans, boiled; ½ cup red onion, finely chopped; ½ cup tomatoes, finely chopped; ½ cup cucumber, finely chopped; 3 tablespoons cilantro, finely chopped; 1 cup pomegranate; ½ cup walnuts, finely chopped; 1 green chili, finely chopped; 2 tablespoons lemon juice, freshly squeezed; 2 teaspoons chaat masala; 5 ½ teaspoons kashmiri red chili powder; Salt to taste

CategorySalads and DressingsCuisineIndian

A refreshing, protein-rich salad with a perfect balance of textures and flavors, combining earthy lentils, juicy pomegranate, and a zesty dressing.

Ingredients

1 cup green moong beans, boiled

½ cup red onion, finely chopped

½ cup tomatoes, finely chopped

½ cup cucumber, finely chopped

3 tablespoons cilantro, finely chopped

1 cup pomegranate

½ cup walnuts, finely chopped

1 green chili, finely chopped

Dressing:

2 tablespoons lemon juice, freshly squeezed

2 teaspoons chaat masala

5 ½ teaspoons kashmiri red chili powder

Salt to taste

Instructions

Cook the Lentils

In a saucepan, bring 4 cups of water to a boil. Add 1 cup green moong beans and cook on medium flame without a lid until the lentils are tender but not mushy. It takes approximately 8 to 10 mins. Strain using a fine mesh strainer and allow it to cool completely.

Prepare the Salad

In a large mixing bowl, combine all the chopped vegetables, pomegranate, walnuts, and cooked lentils.

Make the Dressing

In a small bowl, mix lemon juice, salt, Kashmiri red chili powder, and chaat masala. Whisk well until fully combined.

Assemble and Serve

Pour the dressing over the salad and toss gently until evenly coated. Serve immediately and enjoy!

Serves: 2

Notes:
For extra crunch, toast the walnuts lightly before adding them.

Substitute walnuts with roasted pumpkin seeds or sunflower seeds.