Ingredients
:
4 -5 Tender cucumber
2 tbsp mooGreen moong dal 1 lemon
3 or 4 fried curd chillies (Preserved
chillies)
1 1/2 tbsp grated fresh coconut
2 tbsp finely chopped coriander leaves
salt to taste
Oil , rai seeds - for seasoning
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Method:
Peel the skin of cucumber ,check for bitterness
and then slice the cucumber into thin rounds.
Cut the rounds again into thin long, even
pieces. Cook dhal in water till it splits.
Drain off the excess water.
Mix cucumber, dhal, salt, dhaniya leaves,
grated coconut, crushed chillies in a bowl.
Squeeze lemon, fry rai seeds in a tsp of
oil and add to the salad.
Serve within 10 minutes.
Note:
Normally this is mixed just before serving.
Cucumber leaves out its moisture when salt
is added .
Variations:
Use sprouted green moong (raw) instead of
cooked dhal. Grate carrots and mix with
sprouted salad.
Raw cabbage shreadded finely can be mixed
with dhal to make salad. Use green chillies
instead of fried curd chillies. (Make into
paste and fry in oil along with rai )
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