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Cucumber, Moong Dal & Coconut Salad

Serves: 4 – 6 Vegetarian Vegetarian Vegan Vegan Gluten Free Gluten Free

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.

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.

Ingredients

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

Allergies

Contains Mustard

Nutrition

Per Packet Gluten Free
KJ1075.2
Kcal256.4
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

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