|2 Grated Carrots||1 tsp Mustard||Oil|
|1 Grated Beet Root||1 tsp Urad Dal||Salt|
|1 Grated Cucumber||4-6 Curry Leaves|
|1/4 cup Split Moong Dal||2-3 Split Green Chillies|
|Fresh Dhania||1 pinch Hing|
|1 pinch Turmeric|
|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.