Moong Daal & Cucumber Salad with South Indian Tempering
from the kitchen of Anju Poddar
To serve 4
Ingredients:
100 gms Moong Daal
I Cucumber Medium size
1 Sambhar Kheera Medium/ Kaachar
2 tsp Sunflower seeds
2 tbsp fresh Grated Coconut
1/2 Lemon juice
Tempering:
1 tbsp Cooking oil
2 dry red Chillies
1/2 tsp Rai
2 twigs Curry leaves
Salt
Method:
Soak Moong Daal for one hour….half boil for 15 minutes and keep it aside
Peel and dice Cucumber & Sambhar Kheera in to small pieces
In a vessel heat the oil…put dry red Chillies, Rai, Curry leaves…after the Rai crackles add Moong Daal and cook for 2 minutes.
Add chopped Cucumber & Sambhar Kheera mix well

Add Sunflower seeds…mix well
Add lemon juice and salt …mix well
Remove from the flame…while serving add grated fresh Coconut.