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A refreshing and crunchy South Indian salad made with grated carrots, soaked moong dal, and a zesty lemon dressing. The mustard seed tempering adds a delightful crunch and flavor, making it a perfect light side dish.
Rinse the moong dal a few times in water. Soak it in 1 cup of water for about 30 minutes. Once soaked, drain all the water completely and set aside.
In a large mixing bowl, combine the grated carrots, drained moong dal, grated coconut, chopped green chilies, and coriander leaves. Gently toss to mix.
Prepare the tempering (tadka).
Pour the hot tempering immediately over the carrot mixture in the bowl. Add the salt, sugar (if using), and lemon juice.
Mix everything well until all the ingredients are combined. Taste and adjust salt or lemon juice if needed. Serve immediately for the best texture and crunch.
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A refreshing and crunchy South Indian salad made with grated carrots, soaked moong dal, and a zesty lemon dressing. The mustard seed tempering adds a delightful crunch and flavor, making it a perfect light side dish.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 146.78 calories per serving with 4.32g of protein, it's a beginner-friendly recipe perfect for side or lunch or snack or brunch.
To make a Jain version, omit the carrots. Use grated raw banana or cucumber instead. Ensure all other ingredients comply with Jain dietary rules.
Increase the protein content by adding 1/2 cup of boiled chickpeas or 100g of crumbled paneer (or tofu for a vegan option).
Omit the green chilies entirely or use a very mild variety to make it suitable for children. You can also add some sweet corn kernels.
If you're short on time, you can skip soaking the moong dal. Just rinse it well and add it directly for an extra crunchy texture.