We made this Indian-style salad with a tasty combo of carrots, mango, cucumber, and mung dal beans.
Sweet, spicy, and fresh, it's perfect as a side dish or light lunch.
Health
Time
1h 10mCost
171 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
4
Rinse the mung dal beans thoroughly, add them to a bowl of warm water, and soak them for 1 hour.
| Dry Mung Dal (Yellow Split Gram) | 160g |
|---|---|
| Carrots | 150g |
| Cucumber | 130g |
| Desiccated Coconut | 8g |
| Fresh Chillies | 2 |
| Lime | 0.5 |
| Mango | 80g |
| Extra Virgin Olive Oil | 2tbsp |
| Brown Mustard Seeds | 0.5tsp |
| Sesame Seeds | 0.5tsp |
| Curry Leaves | 4 |
Next, drain them and rinse well using a fine-mesh sieve or cheesecloth.
| Dry Mung Dal (Yellow Split Gram) | 160g |
|---|---|
| Carrots | 150g |
| Cucumber | 130g |
| Desiccated Coconut | 8g |
| Fresh Chillies | 2 |
| Lime | 0.5 |
| Mango | 80g |
| Extra Virgin Olive Oil | 2tbsp |
| Brown Mustard Seeds | 0.5tsp |
| Sesame Seeds | 0.5tsp |
| Curry Leaves | 4 |
Now, peel and grate the carrots, chop the cucumber, and dice the mango.
| Dry Mung Dal (Yellow Split Gram) | 160g |
|---|---|
| Carrots | 150g |
| Cucumber | 130g |
| Desiccated Coconut | 8g |
| Fresh Chillies | 2 |
| Lime | 0.5 |
| Mango | 80g |
| Extra Virgin Olive Oil | 2tbsp |
| Brown Mustard Seeds | 0.5tsp |
| Sesame Seeds | 0.5tsp |
| Curry Leaves | 4 |
Then, combine them with coconut flakes and lime juice.
| Dry Mung Dal (Yellow Split Gram) | 160g |
|---|---|
| Carrots | 150g |
| Cucumber | 130g |
| Desiccated Coconut | 8g |
| Fresh Chillies | 2 |
| Lime | 0.5 |
| Mango | 80g |
| Extra Virgin Olive Oil | 2tbsp |
| Brown Mustard Seeds | 0.5tsp |
| Sesame Seeds | 0.5tsp |
| Curry Leaves | 4 |
Sizzle the oil with mustard seeds, sesame seeds, chopped chillies and curry leaves until fragrant.
| Dry Mung Dal (Yellow Split Gram) | 160g |
|---|---|
| Carrots | 150g |
| Cucumber | 130g |
| Desiccated Coconut | 8g |
| Fresh Chillies | 2 |
| Lime | 0.5 |
| Mango | 80g |
| Extra Virgin Olive Oil | 2tbsp |
| Brown Mustard Seeds | 0.5tsp |
| Sesame Seeds | 0.5tsp |
| Curry Leaves | 4 |
Then, add the mung dal beans and sautée them for 3-5 minutes.
| Dry Mung Dal (Yellow Split Gram) | 160g |
|---|---|
| Carrots | 150g |
| Cucumber | 130g |
| Desiccated Coconut | 8g |
| Fresh Chillies | 2 |
| Lime | 0.5 |
| Mango | 80g |
| Extra Virgin Olive Oil | 2tbsp |
| Brown Mustard Seeds | 0.5tsp |
| Sesame Seeds | 0.5tsp |
| Curry Leaves | 4 |
Finally, add the seasoned mung dal to the salad and give all a good mix.
| Dry Mung Dal (Yellow Split Gram) | 160g |
|---|---|
| Carrots | 150g |
| Cucumber | 130g |
| Desiccated Coconut | 8g |
| Fresh Chillies | 2 |
| Lime | 0.5 |
| Mango | 80g |
| Extra Virgin Olive Oil | 2tbsp |
| Brown Mustard Seeds | 0.5tsp |
| Sesame Seeds | 0.5tsp |
| Curry Leaves | 4 |
{{percentage}}% OFF. Use code {{code}}
{{/ items}} {{^ items}} {{/ items}}You've made it!
Did you like this?
Share it with friends!
We have built a free-to-use Recipe Search Engine. The goal? Help you find food that fits your needs quickly.