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Crisp, tangy rings of onion tossed in a simple mix of spices and lemon juice. This popular Indian restaurant-style salad is the perfect zesty accompaniment to rich curries and grilled dishes.
For 4 servings
Prepare and Crisp the Onions
Drain and Dry
Season and Toss
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Crisp, tangy rings of onion tossed in a simple mix of spices and lemon juice. This popular Indian restaurant-style salad is the perfect zesty accompaniment to rich curries and grilled dishes.
This indian recipe takes 20 minutes to prepare and yields 4 servings. At 48.7 calories per serving with 1.37g of protein, it's a beginner-friendly recipe perfect for side.
Serve Immediately
Add 1 tablespoon of finely chopped fresh mint leaves along with the coriander for an extra layer of freshness.
Toss in some deseeded and thinly sliced tomatoes or julienned cucumber for added crunch and juiciness.
Add a pinch of amchur (dry mango powder) for an extra tangy kick that complements the chaat masala.
For a sweeter, less pungent salad, you can use Vidalia or sweet onions instead of red onions.
Red onions are packed with antioxidants, particularly quercetin and anthocyanins, which help combat inflammation, protect cells from oxidative damage, and support heart health.
The generous amount of fresh lemon juice provides a significant dose of Vitamin C, an essential nutrient for strengthening the immune system and fighting off infections.
Spices like chaat masala, which often contains black salt (kala namak) and dried mango powder (amchur), can stimulate digestive enzymes, helping to prevent indigestion and bloating.
A single serving of Onion Lachha Salad contains approximately 25-35 calories, making it a very light and low-calorie accompaniment to any meal.
Yes, it is very healthy. It's low in calories and fat, rich in antioxidants from onions, and provides a good amount of Vitamin C from the lemon juice. The spices also offer digestive benefits.
The key is to soak the sliced onions in ice-cold water for at least 15-20 minutes. This process not only makes them crisp but also significantly mellows their sharp, pungent flavor.
It is best served immediately after mixing. Salt draws moisture out of the onions, causing them to become soggy if left for too long. You can, however, slice and soak the onions in advance and keep them refrigerated. Just drain, pat dry, and mix the spices right before serving.
This salad is a classic accompaniment to rich and flavorful Indian dishes like Paneer Tikka, Dal Makhani, Biryani, Kebabs, and any hearty curry. Its zesty flavor cuts through the richness of the main course.