Tuesday, December 11, 2007

Split Moong Dal Salad

Indian cuisine also has some crunchy nutritious salads.
Lentils such as split chana dal and moong dal are used
in salads.

I love crunchy moong dal salad. Moong dal salad
is one of the salads which I make frequently. This salad is called as Kosumbari, in Kannada, a local languge in one of the states of India.

Moong Dal Salad

1/2 cup split moong dal
1 cucumber
1 carrot
1/4 tsp canola oil
1/8 tsp mustard seeds
1 red chili, broken into pieces
1 tsp lemon juice

Soak moong dal for about 3 hours, and drain the water. Finely chop the
cucumber into small pieces. Grate the carrot. Mix soaked moong dal, carrot and cucumber.Add salt and lemon juice to the salad.

In a small pan, heat oil, add mustard seeds. Once the mustard seeds pop, add broken red chili pieces. Add this mixture to the moong dal salad. Garnish with cilantro or unsweetened coconut.


ChocolateCoveredVegan said...

Indian cuisine rocks! :o)

aTxVegn said...

Nice! You don't even have to cook the lentils?!

Vcuisine said...

Kumudha, salad is an all time food. Very nice. Viji

Rural Vegan said...

What a great combination. Love the addition of fresh cucumber & carrots!

Kribha said...

Looks so refreshing and healthy.

Meg Wolff said...

This looks delicious!

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OK I got it, this is one of the most easy salad recipe in this planet, but this don't mean that the flavor was simple, actually is a flavor mix, delicious.

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It's a huge country with a lot of food and cuisine issues. India is a diverse country with many regional cultures, each region has its own food specialties, primarily at regional level, but also at provincial level. 23jj

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