Authentic Kerala-Style Sprouted Moong Dal Salad
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Ingredients
Adjust Servings
1 Cup Moong Dal | |
2 Tbsp Grated Carrot | |
1/2 Cup Freshly Grated Coconut | |
1 Tsp Chopped Green Chilies | |
1 Tsp Mustard Seeds | |
1 Dried Red Chili | |
A Few Curry Leaves | |
1 Tsp Coconut Oil | |
Himalayan Sat to Taste | |
Optional A Splash of Lime Juice | |
Optional A Few Pomegranate Seeds | |
Optional Cucumber As Desired | |
Optional Kiwi As Desired |
Directions
1.
Soak 1 cup of moong dal overnight.
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2.
Wrap the soaked dal in a cheesecloth or kitchen towel and hang it to sprout for about 8 hours.
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3.
Add sprouted moong dal to a bowl.
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4.
Mix in grated carrots, grated coconut, green chilies, and Himalayan salt.
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5.
Heat coconut oil in a pan, add mustard seeds, dried red chili, and curry leaves.
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6.
Pour the tempering over the salad and mix well.
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7.
Optionally, add lime juice, pomegranate seeds, or cucumber for additional flavors.
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8.
Serve fresh.
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