Carrot and Moong Dal Salad
Carrot and Moong Dal Salad is a healthy and nutritious salad with beautiful colors. This is a great salad and easy to make. This can be served as an afternoon snack or an appetizer.
- 1/4 cup split moong dal (washed)
- 2 cup shredded carrots (gajar)
- 2 teaspoons Oil
- 1/2 teaspoon cumin seeds (jeera)
- ¼ cup shredded coconut (gola) I am using shredded frozen coconut
- 2 tablespoon cilantro chopped (hara dhania)
- 2 tablespoons lemon juice
- 1 tablespoon ginger finely shredded
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar
Wash moong dal changing water 4-5 times, and soak it for about 2-3 hours. After soaking Moong Dal will be double in volume. Drain the water.
In a small bowl mix lemon juice, ginger, salt, black pepper and sugar to make dressing and set aside.
In a sauce pan heat the oil over medium high heat. Add the cumin seeds as seeds crack add the moong dal.
Cook for 2-3 minutes stirring continuously. Don’t over cook that will make dal dry.
Turns off the heat and remove the pan, let it cool for few minutes.
Add carrots, cilantro and coconut mix it well.
Add the cilantro and dressing to the carrot and moong dal, mix it well. Let it sit for about fifteen minutes before serving.
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February 18, 2019 at 9:16 amIt’s an remarkable post in favor of all the internet users; they will obtain advantage from it I am
sure.
Swati
April 24, 2018 at 12:03 pmThis recipe is really good! I tried it out today exactly as written and loved it! Thankyou for sharing!
Thomas
August 22, 2017 at 12:42 pmLooks great!
Do we start with 1/4 cup dry moon dal, which becomes 1/2 cup when soaked?
Thank you.
Manjula Jain
August 22, 2017 at 9:58 pmThomas, start with 1/4 cup dry moon dal, which becomes 1/2 cup when soaked
Thomas
August 24, 2017 at 12:06 pmThank you for this prompt reply.
And thank you for all your excellent videos. For years, you have been inspiring me to experiment.
Manjula Jain
August 27, 2017 at 12:29 amThomas, Thank you, you all my viewers are my inspiration.
Ramesh Gandhi
February 16, 2016 at 8:27 amI enhance the same salad by adding equal amounts of chopped cucumber and tomato, a little less of chopped beetroot. I add finely chopped fresh ginger, coriander leaves, some salt and some jaljeera powder. I stopped adding seasoning to this due to something that keeps me very busy. My laziness.
Anuradha
January 12, 2016 at 8:10 amvery tempting to see ,cook and eat….thanks…Hari om
DJ
February 18, 2014 at 1:49 pmLooks nice, simple and nutritious, but I have to ask would you serve it by itself or with breads and what other accompaniments?
sangita
January 27, 2014 at 9:53 amI love it so sogood
sudha
September 14, 2013 at 3:49 pmHi Manjula.
Please note this is the correct email address and also can u please send me recipes which are good for weight loss and (type 2 diabities ) for me so that it will help me.
The carrot salad recipe tried it and excellent.
Thanks
sudha
Sanjana
March 1, 2013 at 10:04 pmI have tried it nd it came good.. thanks a lot for the recipe. For beverages check foodsnearme.com/beverages
Brook
January 25, 2013 at 10:06 pmI made it! It tastes great! This is my first time to cook in about 15 years. Usually I just have tinned food and toast or maybe a fried egg [free-range]….Thanks Mandula!!
msue
January 23, 2013 at 6:53 pmI made an adapted version of this dressing tonight using lime juice in place of the lemon juice. I added the dressing to a salad of shredded carrots with thinly sliced celery and cucumber. We garnished with toasted peanuts and some unsweetened coconut. It was very tasty. Now I’m looking forward to making your carrot and moong dal salad just like you’ve written here. I wanted you to know how your recipe inspired my adaptation. Thank you very much for your wonderful website and videos!
Kritika
January 22, 2013 at 2:25 amI tried carrot and moong dal salad recipe today…it was extremely yummy..my family loved it..thanks for such an innovative recipe.
Zaiyan
January 20, 2013 at 10:12 pmSeems to look very tasty will check out.
Thnks
Zaiyan
Shayari