A light, protein-rich salad made with soaked yellow moong dal, fresh vegetables, and a hint of coconut. Perfect as a healthy snack or a festive side dish.
Ingredients:
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Yellow moong dal – ½ cup
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Cucumber – ¾ cup, finely chopped
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Carrot – ½ cup, grated
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Fresh coconut – ¼ cup, grated
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Fresh coriander leaves – 2 tablespoons, finely chopped
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Green chili – 1, finely chopped (optional)
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Salt – to taste
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Lemon juice – 1 tablespoon (adjust to taste)
Instructions:
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Soak the Dal:
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Rinse the yellow moong dal thoroughly.
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Soak it in water for about 1 to 2 hours until it softens slightly but retains a slight crunch.
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Drain the water completely.
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Prepare the Salad:
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In a mixing bowl, combine the soaked moong dal, chopped cucumber, grated carrot, grated coconut, chopped coriander leaves, and green chili (if using).
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Add salt to taste and mix well.
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Drizzle lemon juice over the mixture and toss everything together gently.Log in or sign up to view
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Serve:
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Let the salad sit for a few minutes to allow the flavors to meld.
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Serve fresh as a healthy snack or as a side dish with your meal.
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Tips:
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For added flavor, you can prepare a tempering by heating a teaspoon of oil, adding mustard seeds, curry leaves, and a pinch of asafoetida, and then mixing it into the salad.
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Adjust the quantity of lemon juice and green chili according to your taste preference.
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This salad is best enjoyed fresh but can be refrigerated for a few hours if needed.
