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Indian Black Rice Salad with Peaches and Cucumbers (vegetarian)

Indian Black Rice Salad with Peaches and Cucumbers

The sweetness of the peaches you use will affect how much sugar you use. If they are super sweet you could even reduce the amount of raisins used. 


  • 2 cups sticky black rice
  • 1 cup yellow split peas
  • 1/4 t turmeric
  • 1/4 t deggi mirch chile pepper (sub cayenne or paprika if necessary)
  • 2 hefty pinches kosher sea salt
  • 3 large peaches (or 5 small), cored, diced and tossed in a little lime juice
  • 2 hothouse cucumbers, peeled, seeded and diced
  • 1-2 handfuls golden raisins
  • 1 bunch cilantro, coarsely chopped
  • 1 1/2 t cumin seeds
  • 1 T avocado oil
  • 1 medium onion, chopped
  • 1 T garlic paste
  • 1 T ginger paste
  • 1 1/2 t chaat masala


  • 1/3 cup whole milk plain yogurt
  • Juice of 3 limes
  • 1/4 t ground cumin
  • 1/4 t ground coriander
  • 1/4 t ground amchur
  • 1/8 t deggi mirch chile pepper
  • 2 t honey or agave syrup, to taste
  • 1 pinch of salt, to taste


  • crunchy potato chips
  • lime wedges
  • coarsely chopped cashews


Make the rice and split peas:

  1. Place the sticky black rice in a large pot and cover with at least 4 inches of water. Bring to a boil and then reduce to simmer briskly for 10 minutes.

  2. After the 10 minutes, add the yellow split peas, ground turmeric and ground deggi mirch chile pepper. Make sure everything is covered by at least 2 inches and return to a brisk simmer. 

  3. Let cook for around 20 minutes, add the pinches of salt, and then cook another 10 minutes until the yellow split peas are tender and the rice is chewy-tender (it should have a pop to it). Drain and set aside to cool.

Prep the salad fruits and veggies:

  1. While the rice is cooking, chop and the peaches and cucumbers. Toss with a squeeze or 2 of lime juice to prevent browning of the peaches. Toss in the raisins and cilantro and set aside.

  2. In a large nonstick skillet, heat the cumin seeds in the oil. When they are dark and fragrant, add the onion with a small pinch of salt. Stir and cook for 7 minutes, until starting to caramelize. 

  3. Add the garlic and ginger paste and stir it into the onions. Cook for 2-3 minutes and then add the chaat masala. Stir it completely into the onions and let it roast until fragrant. Then remove from heat and scrape into a bowl to cool.

Make the dressing:

  1. Whisk together all of the dressing ingredients. If your peaches are super sweet, use a minimum of honey and taste it at the end. When adding the salt, remember that chaat masala also has salt.

Assemble and garnish the salad:

  1. It is ok if the ingredients are warm when tossed together, but they should not still be hot. The closer to room temperature the better. Toss the cooked grains and legumes with the onion mixture and then the prepped peaches, cucumbers, raisins and cilantro. 

  2. Toss everything in the dressing. Serve, topped with chopped cashews,  crunchy potato chips and lime wedges. 

  3. This salad will keep ok for a day or 2, but only garnish at the last moment.