Serves 1
Directions
- 1Chop the tomato and cucumber.
- 2Prepare the boiled chana (white, black, rajma, or vatana) as the base.
- 3Add lettuce, preferably iceberg for a better crunch.
- 4Make the dressing by combining kashundi, Greek yogurt, lemon juice, a little bit of chilli oil (optional), salt, and pepper.
- 5Pour the dressing over the salad ingredients.
- 6Shake the salad to mix everything thoroughly.
- 7Optionally, add some fresh herbs like microgreens.
Ingredients
- 1 chopped tomato
- 1 chopped English cucumber
- 1 serving boiled chana (white, black, rajma, or vatana)
- 1 handful lettuce (iceberg recommended)
- 1 serving kashundi (Bengali mustard paste)
- 1 serving Greek yogurt
- 1 lemon juice
- little bit chilli oil
- salt
- pepper
- fresh herbs like microgreens
Equipment
bowl
Tips
- Use English cucumber for a better crunch and no need to peel.
- Iceberg lettuce is recommended for a better crunch.
- Use Greek yogurt instead of regular dahi to avoid a watery consistency in the dressing.
- Feel free to add fresh herbs like microgreens.
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