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Prep time
15 minutes
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Serves
6
Author Notes
A fresh summer salad made of Moong beans, cucumber and coconut to balance out the spicy curries and Sweets on the plate. Typically made during South Indian Festivals and celebrations —smitha
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Ingredients
- Soak Split Moong Beans for 30 mins
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1 cup
Split Moon bean lentil
- Garnishing
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4 sprigs
Cilantro
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1/2 teaspoon
Shredded coconut
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1 1/2 cups
Finely Chopped Persian cucumber
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1/4 teaspoon
Table Salt
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1/2 cup
Finely Chopped Red Onion
Directions
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Soak 1 cup Split Moong beans, also called moong daal for 30 mins or max upto 2 hrs.If you wish to soak for more for any reason ,do keep it in the fridge . You will find the packet in any Indian store which says Moong Daal
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Drain the water from the Soaked split moong beans. They are now soft yet crunchy to eat them raw
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Finely chop Persian cucumber, Red Onions and Cilantro
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Take half cup of Shredded coconut or Frozen coconut. You will find in most Asian food stores , de freeze it for 30 mins
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Combine drained split moong beans, cilantro, chopped cucumber, Red Onion and salt to taste.
Salt may be added just before consuming so that the salad doesn't run watery
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