Indian Lentil Quinoa Salad Bowl with Chaat Dressing
A vibrant, protein-packed Indian salad bowl with masoor dal, quinoa, arugula, pomegranate arils, and a tangy chaat masala lime dressing. Ready in 35 minutes, naturally vegan and gluten-free.
Equipment
- 2 small saucepans
- Fine-mesh sieve
- Large mixing bowl
- Small bowl (for dressing)
Ingredients
For the grain base
- ¾ cup masoor dal red lentils; rinsed
- ¾ cup quinoa rinsed
- ¼ teaspoon turmeric
- Salt to taste
For the chaat dressing
- 3 tablespoons olive oil
- Juice of 2 limes (about 3–4 tablespoons)
- 2 garlic cloves finely grated
- 1 green chili seeds removed for less heat; finely minced
- 1½ teaspoons chaat masala
- ¼ teaspoon black salt kala namak
- Regular salt to taste
For the salad
- 3 cups baby arugula
- 1 cup baby tomatoes halved
- 1 medium cucumber sliced into half-moons
- ½ red onion thinly sliced into half-moons
- 4–6 radishes optional; thinly sliced
- ½ cup pomegranate arils
- 1–2 green chilies finely minced
- Large handful fresh cilantro, roughly chopped
Instructions
Cook the lentils
- Rinse masoor dal under cold water until water runs clear.
- Combine with 2 cups water and turmeric in a small saucepan. Bring to a boil.
- Reduce heat to medium-low and cook uncovered for 18–20 minutes until lentils are just tender and holding their shape — not falling apart.
- Drain any excess water, season lightly with salt, spread on a plate and cool to room temperature.
Cook the quinoa
- Rinse quinoa in a fine-mesh sieve under cold running water for 30 seconds.
- Combine with 1½ cups water in a small saucepan. Bring to a boil, reduce to low, cover and cook 13–14 minutes until water is absorbed.
- Remove from heat, keep covered for 5 minutes, then fluff with a fork. Spread out to cool to room temperature.
Make the chaat dressing
- In a small bowl, whisk together olive oil, lime juice, grated garlic, minced green chili, chaat masala, and kala namak.
- Taste and adjust — it should be tart, gently spicy, and distinctly savory. Add more lime juice or chaat masala if needed.
Assemble the bowl
- In a large mixing bowl, toss the cooled lentils and quinoa with two-thirds of the dressing.
- Spread arugula on a wide serving platter or across individual bowls.
- Top with the dressed lentil-quinoa mixture.
- Scatter over baby tomatoes, cucumber, red onion, and radish.
- Finish with fresh cilantro, minced green chili, and pomegranate arils.
- Drizzle the remaining dressing over everything. Serve immediately.
Notes
Cooling is key: always cool the lentils and quinoa before assembling. Hot grains wilt the arugula and make the bowl soggy.
Chaat masala is available at Indian grocery stores and most international supermarket aisles. Don't substitute — it gives the dressing its distinctive Indian character.
Make-ahead: lentils and quinoa keep refrigerated for up to 2 days. Dressing keeps for up to 3 days. Assemble fresh just before serving.
Radish is optional but adds a peppery crunch that pairs beautifully with the arugula.
Storage: keep components separate in airtight containers in the refrigerator for up to 3 days. The assembled salad does not store well once dressed.
Tried this recipe?Let us know how it was!