Ingredients Jump to Instructions ↓

  1. 1 tablespoon split mung dal

  2. 1 large european cucumber

  3. 1 granny smith apple

  4. 1 green cayenne pepper OR two jalapeno chilies -- seeded and minced

  5. 3/4 cup fresh cilantro leaves -- loosely packed

  6. 2 tablespoons fresh lime juice

  7. 1/2 teaspoon salt -- or to tastetempering

  8. 1 tablespoon vegetable oil

  9. 1 teaspoon black mustard seed

  10. 1 teaspoon cumin seed

  11. 1 tablespoon dried curry leaves OR substitute cilantro leaves

Instructions Jump to Ingredients ↑

  1. Preparation : Place the dal in a small bowl with 1 cup water and soak for 1 hour. Cut the cucumber lengthwise into 4 or 6 wedges. discard the seeds, then cut crosswise into 3/4 inch or 1/2 inch chunks. Place in a large bowl. Core the apple, but do no peel, then cut into small chunks and add to the cucumber. Add the chile. coriander, soaked dal, and lime juice and toss to blend well. Heat a small heavy skillet over medium heat. Add the oil and when it is hot, toss in the remaining tempering ingredients. Give a quick stir, then cover to prevent the mustard seeds from popping out. When most of the seeds have popped, about 30 seconds, remove from the heat and pour over the salad. Sprinkled on the salt and toss well. Served in a shallow bowl. Serves 6 as part of a rice-based meal. MUNG DAL -- a strong golden yellow all over, this quick-cooking dal is from mung beans that have been hulled and split. It turns slightly duller yellow when cooked. WHOLE MUNG are small, dull green and almost round beans. Also called green gram. Whole beans need to be soaked overnight. When skinned and split, they are yellow. CURRY LEAVES originate in south India. Also called Kari Patta. Dark green, fresh leaves are preferred and often grown in one's kitchen window. They must be used within a few days of picking. Dried leaves are available at most Indian markets and may be kept for weeks. Cilantro may be substituted; or omit


Send feedback