Ingredient:
1/4 cup Yellow Split Moong Dal (soaked for 3 hrs and drained).
1 medium Cucumber, peeled and finely chopped
2 medium Carrot, grated
1 tbsp Coriander, chopped
1 tsp. Lemon Juice
1/2 tsp Ginger, grated
Salt to taste
For Tempering
1 tsp Oil
1/2 tsp. Mustard Seeds
2 Green Chillies, chopped
A pinch Asafoetida
Method:
Place the drained beans, cucumber, carrot, coriander, ginger, lemon juice and salt in a bowl.
Mix well and set aside. Heat oil in pan, add the mustard seeds and allow the seeds to pop.
Add green chillies, and fry a few seconds. Add asafoetida and remove from the heat.
Add this seasoning to the cucumber mixture and mix well.
Serve cold.
1/4 cup Yellow Split Moong Dal (soaked for 3 hrs and drained).
1 medium Cucumber, peeled and finely chopped
2 medium Carrot, grated
1 tbsp Coriander, chopped
1 tsp. Lemon Juice
1/2 tsp Ginger, grated
Salt to taste
For Tempering
1 tsp Oil
1/2 tsp. Mustard Seeds
2 Green Chillies, chopped
A pinch Asafoetida
Method:
Place the drained beans, cucumber, carrot, coriander, ginger, lemon juice and salt in a bowl.
Mix well and set aside. Heat oil in pan, add the mustard seeds and allow the seeds to pop.
Add green chillies, and fry a few seconds. Add asafoetida and remove from the heat.
Add this seasoning to the cucumber mixture and mix well.
Serve cold.
