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A refreshing and crunchy South Indian salad made with soaked moong dal and crisp cucumber. This traditional Karnataka dish, finished with a simple mustard seed tempering, is a perfect light side for any meal.
Rinse the moong dal under running water until the water runs clear. Soak it in 2 cups of fresh water for 1 to 2 hours. Once soaked, drain all the water completely using a fine-mesh sieve and set aside.
In a large mixing bowl, combine the drained moong dal, finely chopped cucumber, grated fresh coconut, chopped coriander leaves, and finely chopped green chilies. Gently toss to mix.
Prepare the tempering (tadka). Heat coconut oil in a small pan or tadka ladle over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30-45 seconds.
Once the mustard seeds have spluttered, add the curry leaves (be careful, they will pop) and the hing. Sauté for another 15-20 seconds until the curry leaves turn crisp and aromatic. Immediately turn off the heat.
Pour the hot tempering over the cucumber and dal mixture. Just before serving, add the salt and fresh lemon juice. Mix everything well until evenly combined. Serve immediately to enjoy its fresh and crunchy texture.
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A refreshing and crunchy South Indian salad made with soaked moong dal and crisp cucumber. This traditional Karnataka dish, finished with a simple mustard seed tempering, is a perfect light side for any meal.
This south_indian recipe takes 80 minutes to prepare and yields 4 servings. At 178.87 calories per serving with 7.55g of protein, it's a beginner-friendly recipe perfect for side or snack or lunch.
Add 1/2 cup of finely chopped carrots or grated raw mango for a tangy flavor. Pomegranate arils can also be added for a sweet and juicy contrast.
You can use chana dal (split chickpeas) instead of moong dal. Note that chana dal requires a longer soaking time of 3-4 hours to become tender.
For more heat, increase the number of green chilies or add one finely chopped dry red chili to the tempering along with the mustard seeds.
Moong dal provides a significant amount of protein, which is crucial for muscle building, tissue repair, and overall satiety, helping you feel full longer.
Cucumbers are composed of about 95% water, making this salad incredibly hydrating and refreshing. It's an ideal dish to consume during warm weather to help cool the body.
The high fiber content from cucumber and dal, combined with digestive-friendly spices like hing (asafoetida), supports a healthy gut and aids in smooth digestion.
Fresh ingredients like coriander, curry leaves, and lemon juice are packed with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Yes, it is exceptionally healthy. It's a low-calorie, high-fiber salad packed with plant-based protein from moong dal, hydration from cucumber, and healthy fats from coconut. It's naturally gluten-free and great for digestion.
A single serving of approximately 1 cup (175g) contains around 160-180 calories, making it a light and nutritious option. The calorie count can vary slightly based on the amount of oil and coconut used.
It is best enjoyed fresh. To prep ahead, you can soak the dal and chop the vegetables separately. Combine all ingredients and add the tempering, salt, and lemon juice just before you plan to serve it to maintain its crunchiness.
It is a traditional side dish in Karnataka, often served during festivals and weddings. It pairs wonderfully with rice dishes like Bisi Bele Bath, Chitranna (lemon rice), or as a refreshing component of a South Indian thali.
This usually happens for two reasons: the moong dal was not drained properly, or salt and lemon juice were added too early, causing the cucumber to release its water. Always drain the dal thoroughly and add salt and lemon juice at the very last minute before serving.