Desi Lazy Salad

Serves 1
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Directions

  1. 1Chop the tomato and cucumber.
  2. 2Chop the tomato and cucumber.
  3. 3Chop the tomato and cucumber.
  4. 4Prepare the boiled chana (white, black, rajma, or vatana) as the base.
  5. 5Prepare the boiled chana (white, black, rajma, or vatana) as the base.
  6. 6Prepare the boiled chana (white, black, rajma, or vatana) as the base.
  7. 7Add lettuce, preferably iceberg for a better crunch.
  8. 8Add lettuce, preferably iceberg for a better crunch.
  9. 9Add lettuce, preferably iceberg for a better crunch.
  10. 10Make the dressing by combining kashundi, Greek yogurt, lemon juice, a little bit of chilli oil (optional), salt, and pepper.
  11. 11Make the dressing by combining kashundi, Greek yogurt, lemon juice, a little bit of chilli oil (optional), salt, and pepper.
  12. 12Make the dressing by combining kashundi, Greek yogurt, lemon juice, a little bit of chilli oil (optional), salt, and pepper.
  13. 13Pour the dressing over the salad ingredients.
  14. 14Pour the dressing over the salad ingredients.
  15. 15Pour the dressing over the salad ingredients.
  16. 16Shake the salad to mix everything thoroughly.
  17. 17Shake the salad to mix everything thoroughly.
  18. 18Shake the salad to mix everything thoroughly.
  19. 19Optionally, add some fresh herbs like microgreens.
  20. 20Optionally, add some fresh herbs like microgreens.
  21. 21Optionally, add some fresh herbs like microgreens.

Ingredients

  • 1 chopped tomato
  • 1 chopped tomato
  • 1 chopped tomato
  • 1 chopped English cucumber
  • 1 chopped English cucumber
  • 1 chopped English cucumber
  • 1 serving boiled chana (white, black, rajma, or vatana)
  • 1 serving boiled chana (white, black, rajma, or vatana)
  • 1 serving boiled chana (white, black, rajma, or vatana)
  • 1 handful lettuce (iceberg recommended)
  • 1 handful lettuce (iceberg recommended)
  • 1 handful lettuce (iceberg recommended)
  • 1 serving kashundi (Bengali mustard paste)
  • 1 serving kashundi (Bengali mustard paste)
  • 1 serving kashundi (Bengali mustard paste)
  • 1 serving Greek yogurt
  • 1 serving Greek yogurt
  • 1 serving Greek yogurt
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • little bit chilli oil
  • little bit chilli oil
  • little bit chilli oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • fresh herbs like microgreens
  • fresh herbs like microgreens
  • 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.