- 1 Cucumber
- 1 cup Moong dal
- 1 Green chili slit
- 1 sprig Curry leaves
- 1/2 tsp Mustard seeds
- 1 pinch Asafoetida
- 1 tsp Oil
- 2 tsp Urad dal
- 2 tbsp Coriander leaves chopped
- 2 tbsp Freshly grated coconut
- Salt to taste
Method:
- Wash and soak moong dal in water for 1 hour.
- Strain out all the water and keep aside.
- Now peel the skin of the cucumber and grate it.
- Remove excess water from the grated cucumber and keep aside.
- Now heat a pan, add oil, when hot add mustard seeds.
- When the seeds splutter, add urad dal, curry leaves, green chili and asafoetida.
- Saute until the dal turns golden brown.
- Remove and transfer this to the grated cucumber, in a bowl.
- Add soaked moong dal, salt ,coconut and coriander leaves.
- Mix well and serve immediately.
- Serve as a salad.
Note:
- Once you add the salt, serve immediately or else the cucumber will start oozing out water.
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