Harbara Salad

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Pepper and Rice Salad , Carrot and Orange Salad

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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.