Moong Dal Salad
Moong Dal Salad
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- Prep Time: 10 minutes (plus 30 minutes soaking time)
- Cook Time: 5 minutes (for boiling the moong dal)
Total Time
15 minutes (excluding soaking time)
Servings: 2-4
Cuisine: Indian
Ingredients
For the Kadhi
- 1 cup Moong Dal (split green gram, soaked for 2-3 hours)
- 1 medium Cucumber (chopped)
- 1 medium Tomato (chopped)
- 1 medium Onion (chopped)
- 1 small Carrot (grated)
- 1 Green Chili (finely chopped, optional)
- 1/4 cup Fresh Coriander Leaves (chopped)
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Roasted Cumin Powder
- 1/4 teaspoon Chaat Masala (optional)
- Salt (to taste)
- Freshly ground Black Pepper (to taste)
DIRECTIONS
Cook the Moong Dal
- After soaking the moong dal, drain the water and cook it in a little boiling water for about 5-6 minutes until soft but not mushy. Drain and allow it to cool.
Prepare the Vegetables
- While the dal is cooling, chop the cucumber, tomato, onion, carrot, and green chili (if using).
Assemble the Salad
- In a large bowl, combine the cooked moong dal with the chopped vegetables. Add the roasted cumin powder, chaat masala, salt, and pepper.
Add the Lemon Juice & Coriander
- Squeeze the lemon juice over the salad and toss in the fresh coriander leaves. Mix everything together gently.
Serve
- Serve the Moong Dal Salad immediately, garnished with a little more coriander or a sprinkle of chaat masala if desired.
NOTES
Few Swaps:
- Use sprouted moong dal instead of boiled moong dal for added nutrition and easier digestion.
- Swap regular salt with rock salt or Himalayan pink salt for better mineral content.
- Add a variety of fresh vegetables like cucumber, bell peppers, and carrots for extra crunch and vitamins.
