A dish very close to my heart, as a child I had never preferred eating moong dhal in such a form, but then my grandmother added cucumbers and lemon and changed the complete way it tasted. I then started asking her to make this for me often. Mouth-watering!! Yum!!
Ingredients
Cucumber (medium size) - 1 to 2 no’s
Soaked or half boiled Pasi paruppu
(yellow moong dhal) – 1/2 to ¾ of a cup (as per taste)
Green chilies - 4
For Dressing
Black salt - 1 tsp
Salt to taste
Lemon juice - 1to 3 tsp (as per taste)
Coriander leaves (optional)
Grated coconut - 3 tbsp
Preparation
Soak the moong dhal for 2 to 3 hours.
Soak the moong dhal for 2 to 3 hours.
Grate the cucumbers.
Make a paste out of the green chilies.
Method
Put the grated cucumber, soaked moong dhal and green chili paste in a mixing bowl. (If you do not like to eat raw dhal they can half boil it and then add along with cucumber).
Put the grated cucumber, soaked moong dhal and green chili paste in a mixing bowl. (If you do not like to eat raw dhal they can half boil it and then add along with cucumber).
Keep the mixture in refrigerator for at least
half an hour. (Optional)
Add the items given for dressing in the mixing
bowl before serving.
Health Benefits
Cucumber is cooling agent to our body during
summer time
and moong dhal is good protein source. 