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Cucumber, Moong Dal & Coconut Salad

Serves: 4 – 6 Vegan Vegan

Lee developed this dish whilst staying in Mysore. Salads (or 'Palaya') like this would be served alongside a number of regional specialities that would make up a full meal.

Nutty, sweet yet savoury, a satisfying dish that is great as a light treat or as a way to balance a richer dish.

Storage Information: Store in cool dark place. This pack has a minimum 3 months shelf life.

Try it with: Moghlai

  1. Empty sachet 1 (lentils/coconut and chilli) into a bowl and cover with room temperature water.
  2. Leave for 1 hour.
  3. Drain and squeeze out any excess water.
  4. Add 1 diced cucumber to a bowl and sprinkle with a pinch of salt and juice of 1/4 of a lemon and mix well.
  5. Leave for 30 minutes.
  6. Add the cucumber mixture to the dhal mixture and mix well.
  7. Heat 1 tsp of oil and fry sachet 2 (spices) for 2 minutes over a medium heat.
  8. Pour this over the salad, mix well and serve.


Moong dal, desiccated coconut, chilli flakes, asafoetida, spices (Contains MUSTARD)


Contains: Mustard

It should be noted that this pack may contain traces of PEANUTS, NUTS, SESAME SEEDS, CRUSTACEANS, SOYA, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing GLUTEN due to possible cross-contamination.


Per Packet Gluten Free
Fat (g)10.4
Sat Fat (g)8.8
Carb (g)30.1
Carb of which Sugars (g)1.8
Dietary Fibre (g)15.1
Protein (g)12.5
Salt (g)0.1