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Cucumber, Moong Dal and Coconut Salad

A dish developed by Lee 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.

Serves: 4 - 6 as a side dish | Suitable for vegetarians

Cucumber, Moong Dal and Coconut Salad

Instructions

  1. Cover the moong dal and coconut in water and soak for 1 hour.
  2. Sprinkle the cucumber with salt and the lemon juice. Leave for 30 minutes.
  3. Drain the coconut and moong dal and squeeze out any remaining water.
  4. Add the moong dal, coconut and chilli flakes to the cucumber and mix well.
  5. Heat the oil and fry the mustard seed and asafoetida for 1 minute. Pour this mixture over the salad, mix and serve.
Alternatively, you can pick up just the exact amount of spices you need in our pre-blended spice pack here