Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Split mung dal

  2. 1 tablespoon 15ml European cucumber (large)

  3. 1 Granny smith apple

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

  5. 3/4 cup 12g / 0.4oz Fresh cilantro leaves - loosely packed

  6. 2 tablespoons 30ml Fresh lime juice

  7. 1/2 teaspoon 2 1/2ml Salt - or to taste tempering

  8. 1 tablespoon 15ml Vegetable oil

  9. 1 teaspoon 5ml Black mustard seed

  10. 1 teaspoon 5ml Cumin seed

  11. 1 tablespoon 15ml Dried curry leaves OR substitute cilantro leaves

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback