75 minutes
A tangy and flavorful salad featuring chana dal and potatoes, infused with lemon and cumin.
Chana Dal, cleaned and washed
cups
teaspoons
Fresh Ginger, peeled, each about 1 inch in diameter and 1/8 inch thick
slices
New Potatoes, boiled and diced into 1/2-inch cubes
each
teaspoons
Roasted Ground Cumin Seeds
teaspoons
tablespoons
tablespoons
1. Boil Chana Dal
Place the chana dal in a pot with 3 cups of water, 0.5 teaspoon of salt, and the ginger slices. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot with a lid and let it cook for about an hour.
2. Drain Chana Dal
Once the chana dal is tender, drain it using a strainer and discard the ginger slices.
3. Combine Ingredients
In a large serving bowl, combine the boiled chana dal with 0.25 teaspoon salt, the diced potatoes, freshly ground pepper, roasted ground cumin seeds, and your choice of either lemon juice or tamarind paste.
4. Serve
Serve the salad at room temperature or slightly chilled.
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