Urad Dal & Veggie Salad
A vibrant, protein-packed salad that starts with soaked urad dal — no cooking needed! The dal softens beautifully overnight, then gets tossed with crunchy cucumber, juicy tomatoes, and a zesty lemon-cumin tempering. Fresh, tangy, and satisfying, it’s a refreshing break from heavy meals.
For 4 servings
- prep
Soak the urad dal.
Rinse 3/4 cup split urad dal in cold water until it runs clear. Cover with fresh water and soak for at least 4 hours, or overnight. Drain thoroughly and set aside. The grains should be tender but still hold their shape.
TIPThe longer the soak, the softer and more digestible the dal. Overnight is best. - prep
Prep all the vegetables.
Finely chop the cucumber and deseeded tomato into small cubes. Grate the carrot. Finely chop the green chili and coriander leaves. Grate the fresh coconut. Keep everything ready.
- mix
Combine the salad base.
In a mixing bowl, add the drained urad dal, cucumber, tomato, grated carrot, green chili, freshly grated coconut, and coriander leaves. Add lemon juice and salt. Toss everything gently until well combined.
TIPAdd salt just before serving to prevent the vegetables from releasing water. - temper · ~2 min
Make the tempering.
1.Heat 1 tsp oil in a small tadka pan over medium heat.2.Add mustard seeds and let them splutter (30 sec).3.Add cumin seeds and let them sizzle (15 sec).4.Add curry leaves and asafoetida, stir for 10 sec until fragrant.5.Immediately pour the sizzling tempering over the salad.TIPPour the tempering directly onto the salad while it's crackling — the hiss means the flavors are locking in. - mix
Give a final gentle toss and serve immediately.
Toss the salad once more to distribute the tempering evenly. Taste for salt and lemon, adjusting if needed. Serve right away.
TIPThis salad is best enjoyed fresh. The dal softens beautifully and the vegetables stay crisp if eaten immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the urad dal overnight for the softest, most digestible texture — a 4-hour soak is the minimum.
- 2Deseed the tomato before chopping to prevent the salad from becoming watery.
- 3Add salt only at the end, just before serving, to keep vegetables crisp.
- 4Pour the sizzling tempering directly over the salad so the mustard seeds and curry leaves release their aroma onto every bite.
- 5Use freshly grated coconut for the best texture and sweetness — dried or desiccated won't work the same way.
- 6Serve immediately after tossing; this salad loses its crunch if left to sit.
Adapt it for your goals.
Low-oil
Skip the tempering and simply toss the soaked dal and veggies with lemon juice, salt, and a pinch of roasted cumin powder for a lighter, oil-free salad.
high proteinHigh-protein
Add 1/2 cup of steamed, cubed paneer or 1/4 cup of roasted peanuts to boost protein content and make the salad more filling.
jainJain
Omit the onion and garlic (already absent) and skip the asafoetida if it contains wheat; use hing labeled 'gluten-free' and add a pinch of black salt for depth.
veganVegan
The recipe is already vegan; ensure the asafoetida is gluten-free if needed, and use a neutral oil like sunflower or coconut for tempering.
Why this is on our healthy list.
High in Plant Protein
Urad dal is a legume rich in protein, making this salad a satisfying, muscle-friendly option for vegetarians.
Good Source of Dietary Fiber
The soaked dal, cucumber, carrot, and coconut provide natural fiber that supports digestion and keeps you full longer.
Packed with Vitamin C
Fresh lemon juice, tomatoes, and green chili contribute immune-boosting vitamin C without any cooking loss.
Low in Fat and Oil
With just 1 tsp of oil for tempering, this salad is naturally low in added fats while still delivering bold flavor.
Frequently asked questions
No, the dal is only soaked — 4 hours minimum or overnight. It softens enough to eat raw while keeping a pleasant, nutty crunch.
