Lentil & Green Salad

Lentil & Green Salad

This recipe of lentil and green salad with aam kasundi dressing is developed by Chef Anuroopa for Jaipur Modern Kitchen, Rajasthan. It's made using the special raw mango mustard chutney-cum-cooking paste co-created under Legacy Kitchen Series.


  • 200 gms Seasonal greens: a mix of three varieties
  • 20 gms Cheddar cheese shavings
  • 50 gms Chickpea (Kabuli chana) (soaked overnight and boiled or cooked canned)
  • Roughly crushed roasted peanuts
  • 20 gms Pomegranate
  • 1 tbsp Pine nuts for garnishing
  • Shredded boiled chicken (optional)


  • Soak the chickpea overnight and cook in pressure cooker with salt to taste
  • Cut & clean all the seasonal greens 
  • Shave the cheddar cheese
  • Roast the peanuts & crush them 
  • Mix all the ingredients and toss in the honey mustard dressing 
  • To serve, plate it in a deep bowl and garnish with pine nuts, cheddar cheese and pomegranate seeds


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