Cuisine diabetic friendly, gluten free, Indian, Karnataka, Kids choice, One pot, South indian, Summer, Vegan, Vegetarian
Servings 4people
Ingredients
1/2cup Green gram dal(moong dal, hesaraubele)
1/2cupcucumber(diced small or watermelon rind )
2tbspmango(raw mango)
1/4cuppomegranate seeds
2tbspgrated coconut(fresh prefferable)
2tbspcoriander leaves(chopped fine)
Lemon juice(of half a lemon)
salt to taste
For temepring
1tspcoconut oil
1/2tspmustard seeds
1tspUrad Dal
1-2dry red chillies
1sprigcurry leaves
Instructions
Wash and soak the moong dal for one hour.
Clean and dice the cucumbers and set aside.
Peel the pomegranates extract the pearls and set aside
Crack open the coconut and grate the flesh. Do not get any brown part.
In a small pan add the ingredients for tempering except the curry leaves. As the mustard seeds splutter add in the curry leaves and take off the heat. Set aside.
Into a mixing bowl add in the cucumbers, pomegranates and coconut.
Drain the soaked moong dal and add that to the mixing bowl.
Add salt and lemon juice .
Mix the salad together.
Now top with the tempering and gently toss again.
It's ready to serve.