Masoor Dhal Salad


1 cup whole masoor dhal (red lentils)

2 plum tomatoes, seeded and diced

1/2 cup cucumber, seeded and diced

4 scallions, both white and green parts, diced (feel free to swap out for finely chopped red onion for stronger flavor)

1/2 cup fresh parsley, chopped

1 tbsp olive oil

1 tbsp fresh lemon juice

Salt & pepper to taste


1.  Cook masoor dhal in water until just done.  Do not overcook as the dhal will become mushy.  Drain and set aside to cool.

2.  In a large bowl, mix the tomatoes, cucumber, scallions, parsley, olive oil, lemon juice and salt & pepper.  Allow to rest for 10 to 15 minutes, stirring a few times.

3.  When the masoor dhal is cool, combine with the veggie mixture.  Serve at room temperature, or refrigerate and serve cold.


3 thoughts on “Masoor Dhal Salad

  1. I like the idea of putting an Indian spin on my tomatoes and cucumbers. Being Italian, I usually lean in that directions…..or toward Mexican, since we live an breathe that cuisine in California.

    • Indian cooking uses some ingredients that are common in Mexican food (cilantro, cumin, red chilli powder, to name a few), so your pantry should be ready for a nice Indian meal! I also like to switch out different kinds of chilli peppers between the two cuisines, just to tweak the flavor a bit.

  2. Pingback: Build A Meal 2 – Three-Course Veggieful | Pond Blog

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