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Kachumber Salad

Prep 10 min · No cook · Serves 4

Kachumber is the bowl I make when dinner already has something rich — dal, roti, or dahi vada — and the table still wants something cool and sharp.

Cucumber, tomato, onion, lemon, and a pinch of spice. No cooking. Ten minutes. That’s the whole recipe.

Thoughtsout
Cut everything small. The salad should eat in one spoon, not in big crunchy chunks.

Vegetables

• 1 medium cucumber, finely chopped (peel if the skin is thick)
• 2 ripe tomatoes, finely chopped
• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional)
• 2 tablespoons fresh coriander leaves, chopped

Dressing

• Juice of 1 lemon (about 2 tablespoons)
• 1/2 teaspoon roasted cumin powder
• 1/4 teaspoon chaat masala (optional)
• A pinch of black salt (optional)
• Salt to taste

Instructions

1. Wash the cucumber, tomatoes, and coriander. If the cucumber skin is thick, peel it. If the tomatoes are very watery, scoop out the seeds.
2. Chop the cucumber, tomatoes, and onion into small, even pieces — about the size of a pea. Chop the green chili and coriander.
3. Add everything to a mixing bowl.
4. Squeeze in the lemon juice. Add roasted cumin powder, chaat masala, black salt if using, and regular salt.
5. Toss well. Taste. It should be lemony and a little salty. Add more lemon or salt if you need it.
6. Serve at once, next to dal tadka, rice, roti, or dahi vada. Do not make it too far ahead.

Tips

• Cut small. Big chunks fight the rest of the thali.
• Make it just before serving. If you chop early, add lemon and salt only at the table.
• No onion? Skip it. Extra cucumber and a little more lemon still work.
• A few pomegranate seeds on top look festive.