Dal Salad

Ayurvedic Dal Salad With Chapatis

Add this healthy Indian salad to your summer menu. Its unique Ayurvedic spice blend contains amla berry powder. Top the salad with a dollop of mint raita or use the yogurt dip with grilled vegetables.

Amla Berries for a Long Life

The Indian gooseberry grows on a sacred tree, is rich in vitamin C, and has been said to support longevity.

Variations

▪ Substitute lentils with 2 cups quinoa.
▪ Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
▪ Add grated cucumber to the Mint Raita.
▪ Add Chapati bread with our recipe (see recipe below).

The Dal Culinary Spice Kit includes the following spices:
[1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek

[2] Mint, cumin, ajowan, asafoetida, chili

Amla Berry
Print Recipe
Ayurvedic Dal Salad With Chapati
Servings
3-4
Ingredients
Shopping list
  • 1 cup lentils green or brown
  • 1 onion quartered and sliced
  • 1 carrot halved and sliced
  • 8 oz cocktail tomatoes quartered
  • 1/2 English cucumber cubed
  • 3 green onions sliced
  • 1 cup yogurt
  • 1 lemon for juice
  • oil
  • salt & pepper
Optional
  • 1 cup flour wheat, rye, buckwheat, or mixed
Culinary Spice Kit
  • Pouch [1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
  • Pouch [2] Mint, cumin, ajowan, asafoetida, chili
Servings
3-4
Ingredients
Shopping list
  • 1 cup lentils green or brown
  • 1 onion quartered and sliced
  • 1 carrot halved and sliced
  • 8 oz cocktail tomatoes quartered
  • 1/2 English cucumber cubed
  • 3 green onions sliced
  • 1 cup yogurt
  • 1 lemon for juice
  • oil
  • salt & pepper
Optional
  • 1 cup flour wheat, rye, buckwheat, or mixed
Culinary Spice Kit
  • Pouch [1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
  • Pouch [2] Mint, cumin, ajowan, asafoetida, chili
Instructions
Dal Salad
  1. Cook lentils according to package instructions until firm.
  2. Add onions (except green onions) and carrots for the last 5 minutes.
  3. Add salt to taste. Drain and let cool at room temperature.
  4. In a SALAD BOWL, mix 1 tbsp lemon juice with 1 tsp of the Dal [1] spices and 1 tbsp oil.
  5. Add tomatoes, cucumber, and green onions. Mix well.
  6. Add lentils with onions and carrots. Mix well.
  7. Season with salt to taste.
  8. Optionally, add more Dal [1] spices and/ or lemon juice to taste.
  9. Let rest for 1/2 to 1 hour.
Mint Raita
  1. Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
  2. In a BOWL, mix yogurt with Dal [2] spices and salt to taste.
Chapatis (optional)
  1. In a BOWL, mix the flour, spices, and salt to taste (1/2 tsp recommended) with 3/8 cups of warm water and 1 tsp oil until the dough is pliable.
  2. Cover and let rest for 30-60 minutes.
  3. Knead the dough on a floured surface for 10-20 minutes.
  4. Form small balls. Flatten them to patties.
  5. Roll the patties out until the dough is very thin, turning each time you roll.
  6. In a PAN, heat 2 tbsp oil over medium heat.
  7. Fry each chapati for 15-20 seconds on each side. Turn it when brown spots appear underneath.
  8. Next, press lightly all over to blow up the chapati.
    Next, press lightly all over to blow up the chapati.
  9. Transfer chapati to a PLATE. Cover them with a kitchen towel until all chapatis are done.
Serve
  1. Serve Dal Salad with Mint Raita and optionally chapatis.
Recipe Notes

Variations

  • Substitute lentils with 2 cups quinoa.
  • Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
  • Add grated cucumber to the Mint Raita.