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Serves
2-3
Author Notes
A traditional South Indian dish with a twist of fruit- vegan, light and healthy. —Cinnamin
Ingredients
- For The Salad
1/4 cup
moong dal (green gram or mung) soaked for an hour and drained
1/4 cup
masoor dal (red lentils) soaked for an hour and drained
1/4 cup
grated coconut
1/4 cup
raw papaya or cucumber, cubed
1/4 cup
mango, cubed-
Juice of 1 lime or small lemon -
Salt to taste
- For The Tempering
2 teaspoons
oil
1 teaspoon
mustard seeds
1 teaspoon
red chilli flakes
1/2 teaspoon
asafoetida powder
Directions
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Put all the ingredients (except for the tempering agents!) together in a large bowl and combine well so that everything is evenly mixed.
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Next, put the tadka (tempering) together. Heat the oil in a tadka dish or very small wok. When it gets hot, add the mustard seeds and allow them to pop, then add the chilli flakes. The chilli flakes may char a little, this is ok, it will add a smoky flavor. Add the asafoetida powder, and pull off heat immediately. Pour the seasoning over the salad and toss well.
- If you are unable to source asafoetida powder, the same amount of garlic powder will do.
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