A light, crunchy, and refreshing appetizer featuring cool cucumber cups stuffed with a flavorful, protein-packed moong dal salad.
🛒 Ingredients
The Base:
English or Persian Cucumbers: Cut into 1-inch thick rounds, center scooped out to form cups
The Filling:
Yellow Moong Dal: Soaked and boiled (tender, but not mushy)
Fresh Coconut: Grated
Peanuts: Roasted and roughly crushed
Green Chillies: Thinly sliced
Lemon Juice: Freshly squeezed
Salt: To taste
👩‍🍳 Instructions

1. Prep the Cucumber Cups:
   Wash and slice the cucumbers into 1-inch thick discs.
   Use a small spoon or melon baller to gently scoop out the center of each disc, leaving a solid bottom to create a little cup.
2. Make the Salad Filling:
   In a mixing bowl, combine the boiled moong dal, fresh grated coconut, crushed roasted peanuts, and sliced green chillies.
3. Season:
   Drizzle with fresh lemon juice and season with salt to taste. Toss gently so everything is evenly mixed.
4. Assemble:
   Spoon a generous portion of the lentil salad into each prepared cucumber cup.
5. Serve:
   Serve chilled or immediately as a fresh, healthy snack!