Carrot and Dal Salad
Carrot and Dal Salad is a colorful, nutritious dish that combines crunchy carrots with creamy red lentils (dal) for a delightful explosion of flavors. This vibrant salad is not only visually stunning but also versatile, making it perfect for any occasion—from picnics to dinner parties. With fresh ingredients and a zesty dressing, you’ll impress your guests while providing them with a healthy, satisfying meal. Enjoy it chilled or at room temperature for the ultimate refreshing experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Indian
Ingredients
Scale
- 2 cups grated carrots (about 3 medium-sized)
- 1 cup red lentils (dal)
- 1/2 cup chopped fresh cilantro
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse the red lentils under cold water until clear. In a saucepan, combine lentils with 3 cups of water; bring to a boil over medium heat.
- Reduce heat to low; simmer for about 15 minutes until tender yet firm. Drain excess water and cool slightly.
- Peel and grate the carrots using a box grater or food processor.
- In a large bowl, mix warm lentils with grated carrots.
- In a small bowl, whisk lemon juice, olive oil, salt, and pepper; drizzle over the carrot-dal mixture and stir well.
- Fold in chopped cilantro and enjoy!
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For added texture, consider including chopped nuts or seeds. You can substitute parsley for cilantro if desired. Store leftovers in an airtight container in the fridge for up to 4 days.