Moong Dal Salad Recipe – Cucumber, Coconut & South Indian Flavors

Last Updated on 4 months by Neha Deshmukh

Moong Dal Salad Recipe – Cucumber, Coconut & South Indian Flavors

Hey everyone! If you’re looking for a light, refreshing, and incredibly flavorful salad, you have to try this Moong Dal Salad. It’s a South Indian staple in my family, especially during the hot summer months. I first made this when I was craving something healthy and quick, and it’s been a go-to ever since. It’s packed with goodness and bursting with those lovely South Indian flavors – trust me, your tastebuds will thank you!

Why You’ll Love This Recipe

This Moong Dal Salad isn’t just delicious; it’s incredibly easy to make. It takes just about 10 minutes to prep and a minute to actually make! It’s perfect as a light lunch, a side dish with your meals, or even a healthy snack. Plus, it’s naturally gluten-free and can easily be made vegan. It’s a wonderful way to enjoy the goodness of moong dal in a completely different way.

Ingredients

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

• ½ cup moong dal (approximately 100g)
• 1 medium cucumber
• 3 tbsp fresh coconut, grated (approximately 30g)
• 2 green chilies
• ½ inch ginger
• 1 tbsp coriander leaves, chopped (approximately 5g)
• 1 tsp lemon juice (approximately 5ml)
• ½ tsp mustard seeds
• 2 sprigs curry leaves
• 1 pinch asafoetida (hing)
• 1 tsp oil

Ingredient Notes

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

Moong Dal: Types & Soaking Tips

I prefer using split moong dal (yellow moong dal) for this recipe as it cooks quickly and has a lovely texture. But you can also use whole moong dal if you prefer. Soaking is key! It makes the dal easier to digest and gives it a softer texture. I usually soak it for at least 30 minutes, but a couple of hours is even better.

Cucumber: Choosing the Right Variety

English cucumbers are great because you don’t need to peel them, and they have fewer seeds. But any firm, fresh cucumber will work beautifully.

Fresh Coconut: Alternatives & Preparation

Fresh coconut really elevates this salad, but if you can’t find it, unsweetened desiccated coconut is a good substitute. Use about 2 tablespoons. Grating the coconut can be a little tricky, but it’s worth it for the flavor!

Green Chilies: Adjusting the Spice Level

I like to use green chilies for a little kick, but feel free to adjust the quantity based on your spice preference. You can remove the seeds for a milder flavor.

Asafoetida (Hing): Benefits & Usage

Asafoetida, or hing, has a unique pungent aroma, but it adds a wonderful savory depth to the salad. It’s also known for its digestive properties! A little goes a long way, so just a pinch is all you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, drain the soaked moong dal really well. You don’t want a soggy salad! Transfer it to a large mixing bowl.
2. Now, add the chopped cucumber, grated coconut, finely chopped green chilies, grated ginger, and chopped coriander leaves to the bowl. Give everything a good mix.
3. Time for the tempering! Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready.
4. Add the curry leaves and asafoetida to the pan and cook for just a few seconds until fragrant. Be careful not to burn the asafoetida!
5. Immediately pour this lovely tempering over the salad mixture. Toss gently to combine.
6. Just before serving, squeeze in the lemon juice and add salt to taste. Give it one final mix and garnish with a little extra coriander.

Expert Tips

• Don’t skip the soaking step for the moong dal! It really makes a difference.
• Make sure the oil is hot before adding the mustard seeds – this ensures they splutter nicely.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

I love experimenting with this recipe! Here are a few ideas:

• My Mom’s Version: My mom always adds a small chopped onion to the salad for extra flavor.
• Peanut Power: My friend loves adding a tablespoon of roasted peanuts for a crunchy texture.
• Tomato Twist: Dice in a small tomato for a bit of sweetness and color.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure you aren’t using any non-vegan ingredients in your tempering oil.

Gluten-Free Confirmation

Yes! This Moong Dal Salad is completely gluten-free.

Spice Level Adjustment

Want more heat? Add another green chili or a pinch of red chili powder. For a milder salad, remove the seeds from the green chilies or use just one.

Summer Cooling Variation

During the scorching summer months, I like to add a tablespoon of chopped mint leaves to this salad. It’s incredibly refreshing!

Serving Suggestions

This salad is fantastic on its own, but it also pairs well with:

• Roti or chapati
• Rice
• Dal (of course!)
• As a side dish with any Indian meal

Storage Instructions

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The cucumber might release some water, so it might be a little less crisp the next day.

FAQs

Let’s answer some common questions!

What is the best way to soak moong dal for this salad?
Rinse the moong dal thoroughly and soak it in plenty of water for at least 30 minutes, or up to 2 hours.

Can I use desiccated coconut instead of fresh coconut?
Yes, absolutely! Use about 2 tablespoons of unsweetened desiccated coconut.

How can I adjust the spice level of this salad?
Adjust the number of green chilies or add a pinch of red chili powder for more heat. Remove the seeds from the green chilies for a milder flavor.

Can this salad be made ahead of time?
You can prep the ingredients ahead of time, but I recommend adding the tempering and lemon juice just before serving to keep it fresh and flavorful.

What are the health benefits of asafoetida (hing)?
Asafoetida is known for its digestive properties and is believed to help with bloating and gas. It also has antioxidant and anti-inflammatory properties.

Enjoy making this delicious and healthy Moong Dal Salad! I hope it becomes a favorite in your kitchen too. Let me know how it turns out in the comments below!