Salad made with yellow moong dal and cucumber tossed in grated coconut and tempered in coconut oil, mustard seeds, green chillies, asafoetida and curry leaf.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Soak ½ cup moong dal for 4 hours.
In a preheated pan add ½ tsp coconut oil, ½ tsp mustard seeds and 2 green chillies chopped. Allow mustard seeds to crackle.
Next add ¼ tsp hing 1 sprig curry leaves. Saute for a few seconds.
Into a large mixing bowl add ½ cup soaked and drained yellow moong,2 cups chopped cucumber and a handful of chopped coriander leaves, ¼ cup freshly grated coconut, salt to taste and juice of 1 lemon.
Next add the tadka and stir well to combine.
Serve chilled along with a South Indian meal.