Indian Style Mung Bean Cucumber Salad: Spicy and High Protein
This is a healthy and nutritious salad with beautiful colors. This cucumber salad can be served as a snack, as an appetizer, or can be consumed as a full meal in itself.
Servings: 4 people
Equipment
- Salad Mixing Bowl
Ingredients
For the Salad
- 1 Cup Yellow Mung Bean Mung Bean without Skin
- 3 Cups Japanese Cucumber Or Any slicing Cucumber
- 1 Cup Vegetables Carrots or Red baby radish
- ½ Cup Mint and Coriander leaves Chopped fine
- 3 tbsp Lemon Juice
- 1½ tsp Himalayan Rock Salt or Sea Salt
For the seasoning
- 1 tbsp cooking oil olive oil or sesame oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 1 Regular Dry Red Chili or fresh green chili
- Pinch Asafetida or Hing
- 2 Sprigs Curry Leaves fresh
- 3 tbsp Pomegranate Seeds Optional
- 2 tbsp Freshly grated coconut Optional
Instructions
For the Mung Beans
- Wash and soak moong beans for 30 minutes~1 hour in 2 cups of hot water.
- Drain the water and keep it aside.
For the Seasoned Mung Beans
- Heat oil, add few mustard seeds, when they pop, add remaining mustard seeds and cumin seeds.
- Add hing, red chilies, and curry leaves. Fry them for 5~10 seconds.
- Pour the mix in the drained Mung Beans that were set aside earlier.
- Mix well and switch off the heat.
- Do not cook the dal.
- Store the seasoned Mung beans in the refrigerator and use as needed.
Ready the Salad
- Slice the cucumber and the veggies.
- Finely chop coriander and mint leaves.
- Add the cucumber and veggies to the seasoned mung beans.
- Add lemon juice and salt. Mix well.
- Adjust salt /seasoning according to your taste.
- Decorate with radish and cucumber slices or pomegranate.
- Keep in the refrigerator.
- Serve cold with rice, roti in lunch or have it as a power breakfast.
Notes
Tip: You can make extra moong dal seasoning and then use it as needed.