Whole Masoor Salad

Whole Masoor Salad

This recipe has been viewed 15230 times
5/5 stars  100% LIKED IT   

Here is another lip-smacking way to enjoy wholesome masoor. In this irresistible Whole Masoor Salad, this nutrient-packed lentil is combined with assorted veggies and a tangy dressing of lemon juice and green chillies.

A dash of olive oil in the dressing rounds off the flavours well, while a sprinkling of pepper adds to the excitement. Indeed, this tongue-tickling salad is a great way to top up on protein, fibre, iron and B-complex vitamins.

Whole Masoor Salad recipe - How to make Whole Masoor Salad

Soaking time:  Overnight   Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
Show me for servings


1/2 cup whole masoor (whole red lentil)
salt to taste
1/2 cup deseeded and chopped cucumber
1/2 cup chopped carrot
1/4 cup deseeded and chopped tomatoes
1/2 cup chopped spring onions (whites and greens)

To Be Mixed Into A Dressing
1/2 tbsp olive oil
1 tsp lemon juice
1/2 tsp finely chopped green chillies
1/4 tsp freshly ground black pepper (kalimirch)
salt to taste

  1. Clean, wash and soak the whole masoor in a deep bowl in enough water overnight. Drain well.
  2. Combine the whole soaked masoor, salt and ½ cup of water in a deep non-stick pan and mix well. Cover with a lid and cook on a medium flame for 8 minutes or till all the water has been evaporated, while stirring occasionally. Keep aside to cool completely.
  3. Once cooled, transfer the cooked whole masoor into a deep bowl, add all the remaining ingredients and mix well.
  4. Finally, pour the prepared dressing over it and toss gently.
  5. Serve immediately.
Nutrient values (Abbrv) per serving
Energy204 cal
Protein11 g
Carbohydrates30 g
Fiber7.1 g
Fat4.5 g
Cholesterol0 mg
Sodium19.9 mg


Whole Masoor Salad
 on 06 May 15 12:04 PM

Great protein booster and very healthy for athletes as you are using a whole dal.
Whole Masoor Salad
 on 06 May 15 11:53 AM

Whole masoor salad, a protein packed salad, with fresh garden vegetables, crunchy in taste, with a lovely olive oil and lemon dressing. A stomach filler salad, best to have it chilled.