Moong Dal Salad Recipe – Cucumber, Mango & Coconut Refreshment

Last Updated on 2 months by Neha Deshmukh

Moong Dal Salad Recipe – Cucumber, Mango & Coconut Refreshment

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 vibrant mix of textures and tastes – crunchy veggies, soft dal, and a zingy dressing. I first made this during a particularly hot summer, and it instantly became a family favorite. It’s perfect as a quick lunch, a side dish, or even as prasadam during festivals. Let’s get into it!

Why You’ll Love This Recipe

This Moong Dal Salad isn’t just delicious; it’s also super easy to make! It requires no cooking, making it ideal for busy weeknights or when you just don’t feel like turning on the stove. Plus, it’s packed with protein from the moong dal and vitamins from the fresh vegetables. It’s a healthy and satisfying treat that everyone will enjoy.

Ingredients

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

• 1 cup Moong dal
• 1 cup Cucumber (chopped)
• 1 cup Mango (chopped)
• 1 cup Coconut (grated)
• 1 Green chilli (finely chopped)
• 2 tablespoons Coriander leaves (chopped)
• Lemon juice (optional, to taste)
• Salt (to taste)

Ingredient Notes

Let’s talk about the stars of the show! Getting the ingredients right makes all the difference.

Moong Dal: Types & Benefits

We’re using moong dal (split yellow lentils) here. It’s incredibly easy to digest and a fantastic source of protein. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets. About 1 cup of dry moong dal is roughly 200 grams.

Cucumber & Mango: Choosing the Right Produce

For the cucumber, I prefer using the English cucumber (the long, thin ones) as they have fewer seeds. Make sure your mango is ripe but firm – you want it to hold its shape when chopped. Alphonso mangoes are amazing if you can get them, but any sweet mango will work beautifully!

Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is always best, if you can get it. It adds a wonderful sweetness and texture. However, unsweetened desiccated coconut works perfectly well in a pinch. About 1 cup of grated coconut is around 100 grams.

Green Chili: Adjusting the Spice Level

I like a little kick, so I add one green chili, finely chopped. But feel free to adjust this to your preference! Remove the seeds for a milder flavor.

Coriander Leaves: Freshness is Key

Fresh coriander leaves (cilantro) are essential for that bright, herbaceous flavor. Don’t skimp on these! About 2 tablespoons of chopped coriander is roughly 10 grams.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!). It’s so simple, you’ll be surprised.

1. First, give the moong dal a really good rinse under cold water. This gets rid of any dust or impurities. Then, soak it in water for about an hour.
2. While the dal is soaking, chop your cucumber and mango into bite-sized pieces. Grate the coconut and finely chop the green chili and coriander leaves.
3. Once the moong dal is nicely soaked, drain it completely using a strainer. You want it to be well-drained, otherwise the salad will be soggy.
4. Now, in a mixing bowl, combine the drained moong dal, chopped cucumber, mango, grated coconut, green chili, and coriander leaves.
5. Finally, add a squeeze of lemon juice (if using) and salt to taste. Gently mix everything together until it’s well combined. Be careful not to mash the mango!

Expert Tips

A few little things that can take this salad to the next level.

Soaking the Moong Dal for Optimal Texture

Soaking the moong dal is crucial! It softens the lentils, making them easier to digest and giving the salad a lovely texture. Don’t skip this step.

Achieving the Perfect Balance of Flavors

Taste as you go! Adjust the lemon juice and salt to your liking. You want a balance of sweet, savory, and a little bit of spice.

Variations

This salad is a great base for experimentation. Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your salt doesn’t contain any anti-caking agents derived from animal products.
• Gluten-Free Confirmation: Absolutely gluten-free! This salad is perfect for those with gluten sensitivities.
• Spice Level Adjustment (Mild to Spicy): As mentioned before, adjust the amount of green chili. You can even add a pinch of red chili powder for extra heat. My friend, Priya, loves adding a dash of chaat masala for a tangy kick.
• Festival Adaptation: Serving as Prasadam: During festivals, I sometimes add a tiny pinch of nutmeg for a warming flavor. It’s considered auspicious.

Serving Suggestions

Serve this Moong Dal Salad immediately for the best texture. It’s fantastic on its own as a light lunch or snack. You can also serve it as a side dish with dal-chawal or roti.

Storage Instructions

This salad is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The vegetables might release some water, so it might be a little less crisp.

FAQs

Got questions? I’ve got answers!

What is the best way to soak the moong dal?

Just cover the moong dal with plenty of water and let it sit for at least an hour. You don’t need to add salt or anything else.

Can I use other types of lentils in this salad?

While moong dal is traditional, you could experiment with masoor dal (red lentils) – but the texture will be different.

How long does this salad stay fresh?

Best enjoyed immediately, but leftovers will keep in the fridge for up to 24 hours.

Can I prepare this salad ahead of time?

You can chop the vegetables and soak the dal ahead of time. But combine everything just before serving to prevent it from getting soggy.

What are some other vegetables I can add to this salad?

Finely chopped tomatoes, onions, or even a little pomegranate aril would be delicious additions!