Ingredients
- 1/4 cup moong dal.
- 1.5 cups finely grated carrot.
- 3 tablespoons grated coconut.
- 1 green chili, chopped.
- 2 tablespoons chopped coriander leaves.
- 1/2 teaspoon lemon juice or add as required.
- salt as required.
- For Tempering.
- 2 teaspoons oil.
- 1/2 teaspoon mustard seeds.
- 1 pinch asafoetida.
- 5 to 6 curry leaves.
Method:
- Firstly rinse1/4 cup moong lentils a couple of times in water. Then soak the lentils for 1 to 2 hours.
- Later drain all the water very well and add the soaked moong lentils in a bowl.
- Add grated carrot, grated coconut, coriander leaves and green chilli (chopped).
- Squeeze some lemon juice and add salt as per the taste.
- Mix everything very well.
- For Tempering
- Heat 2 teaspoon oil in a small pan and then add mustard seeds. Let the mustard seeds crackle. Keep the flame to a low. Once the mustard seeds crackle, add curry leaves and a pinch of asafoetida. Stir and then switch off the flame.
- Pour the tempering mixture in the salad. Mix very well.
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