Step 1

Boil masoor dal (brown lentils) with 1 cup of water in the instant pot on high pressure for 7 to 8 minutes. Let the pressure release naturally. Drain the lentils using a colander. The lentils should be a little firm to bite.

Step 2

Chop all the vegetables- onions, peppers, cucumber and add to a large bowl. To the same now add the boiled dal along with chopped mint and crumbled feta cheese.

Step 3

Make the dressing by mixing together all the ingredients listed under "for the dressing". Add a little water only if the dressing seems too thick. This does make more dressing that you need for the salad, Leftover dressing will stay good in the fridge for 2-3 days.

Step 4

Pour as much dressing as you want over your salad. I recommend starting with 2 tablespoons, taste test and then add more as needed. Top with something crunchy- corn strips, pepitas, crunchy chickpeas, croutons or whatever you fancy. Enjoy!