Green Gram Lentil And Gooseberry Salad
7 hours 15 minutes
1049 reads
About Green Gram Lentil And Gooseberry Salad
Green gram lentils are packed with protein and essential nutrients, making them a wholesome base for this vibrant salad. Paired with tangy gooseberries, which are exceptional sources of Vitamin C, this dish delivers both flavor and health benefits in every bite.
Combined with crunchy carrots, juicy pomegranate seeds, and a touch of fresh coconut, this salad offers a delightful mix of textures and tastes. Perfect as a nutritious snack or a light dinner option, Green Gram Lentil and Gooseberry Salad is both refreshing and satisfying, ideal for any time you crave something healthy yet delicious.
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Recipe Time & More
Prep7 hours 15 minutes
Total7 hours 15 minutes
Ingredients
- 5 tbsp Lentil soaked green
- 1/2 cup Carrot grated
- 1 tbsp Gooseberry grated
- 3 tbsp Coconut grated fresh
- 1/4 cup Pomegranate Seeds
- 1.5 tsp Salt or as per taste
- 1 tsp Oil
- 1/4 tsp Mustard Seeds rai
- 5 leaves Curry Leaves
- 1 Chilli chopped, green
- Coriander dhania, chopped, fresh for garnishing
Instructions
- Soak almost a handful of green gram dal for 6-7 hours or overnight.
- Measure 5 tablespoon of soaked green gram dal and place in a bowl.
- Add carrot, amla, coconut and pomegranate seeds.
- Mix it until well combined.
- Mix required salt.
- Heat oil in a small pan, allow mustard seeds to splutter followed by green chilli and curry leaves.
- Turn off the stove and mix this to the salad.
- Garnish with coriander leaves and serve.
Recipe Notes
- This salad can be prepared using sprouted green gram as well.
- If you do not want to do the seasoning with oil, it can be skipped. In this case add the green chilli directly to the salad.
- Preparation time includes the soaking time.
- Additionally you can add 1/4 tsp fresh lemon juice for that extra punch.
Additional Tips
- If you prefer a softer texture for the lentils, soak them overnight and briefly steam or blanch them before assembling the salad; for extra crunch, use sprouted green gram raw.
- For a flavor boost, temper mustard seeds, curry leaves, and a pinch of asafoetida in hot oil, then drizzle over the salad just before serving to add a classic South Indian touch.
- If fresh gooseberries are unavailable, substitute with finely chopped Granny Smith apples or a splash of lime juice for tartness, adjusting the quantity to keep the salad bright and tangy.
- Chill the salad for 30 minutes before serving to allow the flavors to meld and to keep it crisp, especially if making ahead for brunch or a potluck.
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Recipe Nutrition
Calories: 329kcalCarbohydrates: 51gProtein: 19gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 3420mgFiber: 24gSugar: 5g
Rajeswari Annamalai
Articles: 100
5 Comments
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Great recipe! I’m eager to try it.
Nice
Healthy indeed.
This is perfect! Can’t wait to taste it.
I’m excited to make this at home!