Thursday, November 12, 2009


2 Grated Carrots1 tsp MustardOil
1 Grated Beet Root1 tsp Urad DalSalt
1 Grated Cucumber4-6 Curry Leaves
1/4 cup Split Moong Dal2-3 Split Green Chillies
Fresh Dhania1 pinch Hing
1 pinch Turmeric
Lemon Juice
1 tsp Grated Ginger

Soak the moong dal in warm water for about 2-3 hours.
Boil the moong dal for just about a minute so it retains its bite.
Finely chop the Dhania.
In a bowl, toss the moong dal, dhania, grated cucumber, beet and carrots.
In a small skillet, splutter the mustard seeds.
Add the urad dal and roast until golden.
Add the green chillies, hing, turmeric, curry leaves and ginger and saute for 1/2 a minute.
Add this tadka to the salad.
Add salt and mix well.
Add a dash of lemon juice and serve.

We can also add some yoghurt to this salad to make a raita.

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