INGREDIENTS FOR SALAD:

1/2 cup moong dal, without skin

2 small, fresh cucumbers

1 green chili pepper (optional)

1/4 teaspoon crushed cumin seed

Salt to taste

fresh juice from 1/2 a lemon

2 tablespoons coriander leaves, washed and cut into small pieces

INGREDIENTS FOR TOPPING (optional):

1 tablespoon corn oil or canola oil

7 pieces of fenugreek seeds (methi)

1 dry, red chili pepper

2 curry leaves

 

METHOD FOR SALAD:

1. Soak moong dal for 2 hours and set to side.
2. Wash and shred the cucumber. Wash the moong dal 3 times and then crush them in a blender. Pour the contents of the blender into a bowl. Squeeze all water out from cucumber and then mix with crushed moong dal. Add in the green chili pepper, cumin, salt, lemon juice, and coriander leaves. Mix well, and if not making the topping, then the salad is ready to eat. If you are making the topping, scroll down to find the method.

METHOD FOR TOPPING:

1. Pour oil into a pan and let it get hot over low heat. Fry the fenugreek seeds, chili pepper, and curry leaves for 3-4 seconds. Put on top of salad and serve.

 

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.