Spicy and Crunchy Raw Salad

A recipe for hot summer days.


1/2 cup whole black gram (kalo channa), dry
1/2 cup whole mung beans, dry
1/2 red onion, chopped
fresh green chilies, chopped (to taste)
salt to taste
lime juice, from 1 lime or to taste


Soak the dry beans overnight in plenty of cold water.
Drain and rinse.
Mix in the rest of the ingredients and chill for about 30 minutes to allow the flavors to blend.

These dry beans are available at Indian grocery stores. If you’re unable to find whole black gram, you can make the salad with mung beans only.


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