| No. of servings: 4 | Soak Time: 20 mins |
| Preparation Time: 10 mins | Cook Time: None |
This refreshing and cooling salad is a must on festive occasions. A feast is incomplete without this delicacy and for a good reason! It is simple and easy on the stomach.
Ingredients:
- Finely chopped cucumber - 2 cups
- Green gram daal - 0.5 cup (or) sprouts - 1 cup
- Coconut - 2 tbsp
- Grated green mango - 1 tbsp (or) Lemon - 1
- Green chili paste - 0.5 tsp
- Salt
- Mustard seeds - 1 tsp
- Asafoetida (Hing) - 1 pinch
- Chopped coriander leaves - 1 tbsp (optional)
Method:
- Wash and soak the green gram daal for 20 mins. (If using sprouts, they can be added directly to the chopped cucumbers)
- Peel and finely chop the cucumbers
- Season mustard seeds and hing in a tsp of oil
- Remove the water from the soaked daal, wash again and drain
- Mix in all the ingredients and serve right away
Tips and Tricks:
- Can use green gram daal with or without skin. The ones with the skin take a few minutes longer to soak but add extra fibre to the salad
- When salt touches the cucumbers, it starts to leach water. This makes the salad soggy and the flavors milder. Better to mix in just when ready to serve
- Can also be made with just cucumbers, without the soaked daal
Pictures:
Final Outcome:
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