Last Updated on 2 months by Neha Deshmukh

Moong Dal & Carrot Salad Recipe – Authentic Indian Spiced Snack

Introduction

Oh, this salad! It’s one of those recipes that just feels like home. I first made this Moong Dal & Carrot Salad years ago when I was looking for a quick, healthy snack, and it’s been a family favorite ever since. It’s incredibly refreshing, packed with flavor, and comes together in under 15 minutes. Perfect for a light lunch, a side dish with your favorite Indian meal, or just a little something to munch on when those cravings hit. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any salad; it’s a little burst of Indian flavors in every bite. It’s:

• Quick & Easy: Seriously, from start to finish, it takes just a few minutes.
• Healthy & Nutritious: Packed with protein, vitamins, and fiber.
• Flavorful: The simple tempering of spices adds a wonderful depth of flavor.
• Versatile: Enjoy it as a snack, side dish, or even a light meal.
• Naturally Gluten-Free & Vegan-Friendly: We’ll talk about that more later!

Ingredients

Here’s what you’ll need to whip up this delicious salad:

• ¼ cup Moong Dal
• ¾ – 1 cup Carrots (about 1 medium-large)
• ¼ cup Coriander leaves (fresh cilantro)
• ¼ cup Fresh Coconut (grated)
• 1 medium size Lemon
• Salt to taste
• ½ tsp Oil
• 1 tsp Mustard seeds
• 1-2 Red Chillies (adjust to your spice preference)
• A pinch Asafoetida/Hing
• 1 Green chilli
• A sprig Curry leaves

Ingredient Notes

Let’s chat about the ingredients – a few little tips from my kitchen to yours!

Moong Dal: Benefits and Selection

Moong dal (split yellow lentils) is a powerhouse of protein and easy to digest. I prefer the split yellow moong dal for this recipe, as it cooks quickly and has a lovely texture. You’ll need about 60g.

Carrots: Choosing the Right Variety

Any carrots will work, but I like to use nice, bright orange carrots for both color and sweetness. Grating them finely is key – it helps them blend beautifully with the other ingredients. About 150-200g is perfect.

Fresh Coconut: Regional Variations & Substitutions

Fresh coconut adds a wonderful sweetness and texture. In some parts of India, they use dried coconut, which works well too! If you can’t find fresh, about 30g of desiccated coconut will do the trick.

Spices: The Significance of Mustard Seeds & Asafoetida (Hing)

Mustard seeds are a staple in South Indian cooking, and they add a lovely pop when tempered in hot oil. Asafoetida (hing) might smell a little funky, but it adds a unique savory depth. Don’t skip it if you can help it! A tiny pinch is all you need – about ¼ tsp.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Soak the Dal: Start by soaking the moong dal in water for about an hour. This softens it up and makes it easier to digest. Then, drain it completely.
2. Prep the Veggies: While the dal is soaking, grate your carrots and coconut. Finely chop the coriander leaves.
3. Combine Everything: In a mixing bowl, add the soaked moong dal, grated carrots, coconut, coriander leaves, salt, and the juice of one lemon. Give it a good mix – you want everything nicely combined.
4. Temper the Spices: Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter (they’ll start to pop!). Then, add the red chillies, asafoetida, green chilli, and curry leaves. Sauté for just about 10 seconds – you want the spices to release their aroma.
5. Combine & Serve: Pour the hot tempering over the salad mixture and toss gently to combine. Serve immediately!

Expert Tips

• Don’t overcook the dal: Soaking is enough – you don’t need to cook it further.
• Taste as you go: Adjust the salt and lemon juice to your liking.
• Fresh is best: Using fresh ingredients really makes a difference in flavor.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is already vegan! Just double-check your asafoetida (hing) as some brands may contain gluten.
• Gluten-Free Confirmation: Absolutely gluten-free!
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chilli and red chillies for a milder salad. Add more for a fiery kick! My friend, Priya, loves to add a pinch of cayenne pepper too.
• Festival Adaptation (Summer/Navratri): This salad is perfect for Navratri as it uses ingredients allowed during the fasting period.

Serving Suggestions

This Moong Dal & Carrot Salad is incredibly versatile. You can:

• Serve it as a side dish with rice and dal.
• Enjoy it as a light lunch on a hot day.
• Pack it as a healthy snack for work or school.
• Serve it with papadums for a complete snack.

Storage Instructions

This salad is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The texture might change slightly, but it will still be tasty!

FAQs

Let’s answer some common questions:

Is this salad best served immediately?

Yes! The salad is at its best when served fresh, as the spices retain their aroma and the vegetables stay crisp.

Can I use pre-grated carrots and coconut?

You can, but freshly grated will always have a better flavor and texture.

What if I don’t have asafoetida (hing)?

While it adds a unique flavor, you can omit it if you don’t have it. A tiny pinch of turmeric powder can add a similar depth.

Can I add other vegetables to this salad?

Absolutely! Finely chopped cucumber, tomatoes, or even a little onion would be delicious additions.

How can I adjust the sourness of the salad?

Simply add more or less lemon juice to suit your taste.