Apple-cucumber Salad With Split Mung Dal

Recipe Instructions 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.