Ingredients
Number of Servings: 2 servings
- Whole green moong dal (mung beans): ½ cup (soaked overnight)
- Cucumber: 1 small (finely chopped)
- Tomato: 1 small (finely chopped)
- Onion: 1 small (finely chopped)
- Carrot: 1 small (grated)
- Green chilies: 1 (finely chopped, optional)
- Lemon juice: 1 tbsp
- Fresh coriander leaves: 2 tbsp (chopped)
- Salt: To taste
- Black pepper powder: ¼ tsp
- Chaat masala: ¼ tsp (optional)
Preparation
Wash the soaked moong dal thoroughly and drain.
Boil the moong dal in water with a pinch of salt until just cooked (firm but soft). This takes about 8-10 minutes.
Drain the water and allow the moong dal to cool to room temperature.
In a mixing bowl, combine the cooked moong dal, chopped cucumber, tomato, onion, carrot, and green chilies.
Add salt, black pepper, and chaat masala (if using). Mix well.
Squeeze fresh lemon juice over the salad and garnish with chopped coriander leaves.
Serve immediately for a fresh and crunchy salad.
Notes
- Ensure the moong dal is cooked but not mushy for the best salad texture.
- Adjust the spice levels and vegetables as per your preference.
- Prepare the salad just before serving for maximum freshness and crunch.
- Use sprouted moong dal instead of boiled for added nutrients.
