Rinse the mung dal beans thoroughly, add them to a bowl of warm water, and soak them for 1 hour.

Next, drain them and rinse well using a fine-mesh sieve or cheesecloth.

Now, peel and grate the carrots, chop the cucumber, and dice the mango.

Then, combine them with coconut flakes and lime juice.

Sizzle the oil with mustard seeds, sesame seeds, chopped chillies and curry leaves until fragrant.

Then, add the mung dal beans and sautée them for 3-5 minutes.

Finally, add the seasoned mung dal to the salad and give all a good mix.