Green mung dal, when boiled, retains its shape unlike dals like masoor (red lentil) and toor (yellow lentil). One can put boiled mung dal to good use in a salad.
This is a very simple to make, healthy snack/breakfast item. All you need is a little pre-planning. Boil the green mung dal the night before, refrigerate and use it the next morning as a cold salad.
It is also a great way to use the green chutney you made made for dinner last night.
- Green mung beans – 1 cup
- Potato, boiled – 1 small
- Green chilly – 1 (optional)
- Tomato – 1
- Green chutney – 1 tablespoon
- Salt – to taste
Boil the mung beans
[To do at least six hours before making the salad]
Wash the mung beans in a few changes of water, till any water added to it is clear. Soak the dal in two cups of water for an hour. Drain, wash again and cook the dal in four cups of water till soft. The mung beans should be cooked enough to mush if pressed, but to retain shape and have the skin. If using a pressure cooker, this will take three whistles (high flame till first whistle, then low).
Allow to cool and release pressure naturally. Strain the water into another pan (don’t throw it away!) – you can use this water for making soup/osaman or to knead chapatis.
Retain the cooked mung beans. Let them cool to room temperature and refrigerate.
Make the green chutney
Follow the coriander chutney recipe. If you wish, add more lemon juice.
Chop the veggies
Peel and cut the potato into small cubes.
Chop the green chilly finely and the tomato into little pieces.
Put it all together
Mix the boiled mung beans with green chutney, tomato and potato cubes, finely chopped green chillies. Adjust salt.
Suggested variations/additions: a tablespoon of finely chopped onions, cucumber cubes.