Ingredients-
1/4 cup yellow split moong dal, washed, soaked for 2 hours and drained
1 large carrot, grated
1/2 apple ( can be used optional, I didn't have this)
1 tsp grated fresh ginger
1 tablespoon chopped cilantro (I skipped this, I didn't have any!)
Salt
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| carrot-moong salad and baby corn veggie |
1/4 cup yellow split moong dal, washed, soaked for 2 hours and drained
1 large carrot, grated
1/2 apple ( can be used optional, I didn't have this)
1 tsp grated fresh ginger
1 tablespoon chopped cilantro (I skipped this, I didn't have any!)
Salt
1 tsp oil, mustard seeds for tempering
1 tsp lemon juice
Directions-
In a bowl, add the dal, carrots, apple.salt and ginger. Toss to combine.
Prepare tempering by heating the tadka pan, heat oil, add mustard seeds and allow to splutter. Add to the salad, add cilantro,lemon juice, toss to combine. Serve!
1 tsp lemon juice
Directions-
In a bowl, add the dal, carrots, apple.salt and ginger. Toss to combine.
Prepare tempering by heating the tadka pan, heat oil, add mustard seeds and allow to splutter. Add to the salad, add cilantro,lemon juice, toss to combine. Serve!
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