Prep Time: 08 Hours

Cook Time: No Cooking Involved

Servings: 2-3 Servings

Inspired by the Assamese Maah Prohaad, this is yet another salad recipe to add whole dal to your intake. Many times we run short of ideas on how to incorporate raw salads to meals, or what to cook for lunch or dinner. This simple salad ensures you have a wholesome dish which can be had with a veggie to act as a whole meal.

Ingredients

• Yellow split moong dal: 1 cup
• Carrot: 2 grated (optional)
• Ginger: 1-2 inch (juliennes)
• Chilly: 1 small
• Fresh Coriander leaves: a handful
• Rock salt: 1 tsp (to taste)
• Black pepper powder: 1 tsp
• Fresh coconut: ¼ cup (handful). Chopped. Can use powder too (optional)
• Lemon juice: of 1 lemon

Method

• Wash the moong dal with plain water 2 or 3 times.
• Soak well for 6 to 8 hours.
• When fully soft, wash once more. Throw away the water.
• Add shredded carrot, green chilli, coriander leaves, and ginger.
• Add lemon juice, salt/ black pepper, coconut, and taste test.

Your salad is ready. Enjoy.

Wellcure Tips:

• You can also add boiled/soaked kala chana (black chickpeas)
• If summers the daal needs only 6-hour soaking. If winters, soak it overnight.

Eating guide

• Food group: Legumes
• Dals are quite a regular in Indian homes. However, they are best consumed either whole or soaked or steamed (and not pressure cooked)
• So this salad acts as a great way to get your lentil intake in a different way!

Image credit for title pic: www.cookpad.com

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