← Nouns Cooking · Indian

Ingredients

• 100 g Yellow moong dal (split mung beans), soaked in water for 1 hour
• 2 Carrot, finely grated
• 1 small cucumber, finely diced
• 30 g freshly grated coconut
• 1 Green chilli, finely chopped
• 3 tbsp Coriander (cilantro), chopped
• 1 lemon, juiced
• ½ tsp Salt
• 1 tsp Vegetable oil
• ½ tsp Mustard seeds
• 1 pinch Asafoetida (hing) (optional)
• 6 Curry leaves

Method

1. Drain the soaked moong dal very well; it should be soft enough to bite through but still crunchy.
2. In a bowl, mix the dal with the carrot, cucumber, coconut, chilli and coriander.
3. Heat the oil in a small pan, add the mustard seeds and, when they pop, the asafoetida and curry leaves. Pour this sizzling tadka over the salad.
4. Add the lemon juice and salt just before serving and toss well.

Tips

• Salt draws water out of the cucumber, so season at the last moment to keep it crisp.
• Leave out the asafoetida, or use a gluten-free brand, for a gluten-free salad.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Sharmis Passions