Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
A Simple Recipe
You can eat this salad as a small meal in between your regular meals or as a side dish along with a regular meal. Generally, salads are made with raw and fresh ingredients. People make many salad varieties; most of them are healthy and tasty, too.
Some salads can cause indigestion because the ingredients are raw. Keep this in mind when eating salads!
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- 2 cups soaked split mung beans/split green gram (also called Moong dal)
- 1/4 cup pomegranate seeds
- 1/4 cup carrot, grated
- 1/6 cup coconut, grated
- 2 tablespoons coriander, finely chopped
- 1 pinch asafoetida/hing, powder
- 1 green chili, finely chopped
- 1/4 inch of ginger, finely chopped/crushed
- 1 teaspoon lemon juice
- salt to taste
- 1/4 teaspoon sugar (optional)
- Soak the split mung beans in fresh water for an hour. Strain, and discard the water.
- Put all the ingredients in a bowl, along with the soaked mung beans. Mix well.
How to Add Tempering (Optional)
You can make this salad tastier by adding tempering to it.
- 1 teaspoon ghee/oil
- mustard seeds
- split urad dal
- 3 to 4 curry leaves
- Heat a teaspoon of ghee or oil.
- Add some mustard seeds to it. Let them crackle.
- Add some split urad dal and 3 to 4 curry leaves. Mix well. Take it off the fire.
- This is called tempering. Pour the tempering on the salad. Mix well.
Mung bean salad is a delicious, protein-packed lentil salad that can be made in a jiffy. This Indian recipe is so versatile that you can add one or two other ingredients, like finely chopped cucumber or raw mango pieces, to get a different taste.