Harbara Salad

Recipe by
Total Time:
15-30 minutes
Rated 4 based on 100 votes
Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

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  • 1 cup - tender fresh green gram
  • 1 medium onion, finely chopped
  • 2 tbsp - fresh coconut, scraped fine
  • 2 green chillies, slit
  • 1 tbsp - coriander leaves, finely chopped
  • 1/4 tsp - each mustard & Cumin seeds
  • 3-4 pinches Asafoetida
  • salt to taste
  • 1 tsp - Lemon juice
  • 1 tsp - oil
  • 1/4 tsp - ginger, grated

How to Make Harbara Salad

  • If the green gram is not very tender, microwave a little or boil with a pinch of soda bicarb, drain, rinse under cold running water.
  • Drain, pat dry.
  • Heat oil in a saucepan.
  • Add mustard and cumin seeds, asafoetida, allow to splutter.
  • Add ginger, stir. Add onions and slit chillies.
  • Stir fry till onions are tender and pink.
  • Cool to room temperature.
  • Keep aside 1 tbsp coconut, a little coriander.
  • Mix all remaining ingredients into onions.
  • Toss with a fork till well mixed.
  • Serve in a salad bowl and garnish with reserved coconut and coriander.
  • Serve cold.