Carrot Split Yellow Mung Salad Recipe

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Mysore Style Cooking

  • Yield: 4 Servings


  • 5 Tbs split green gram dhal (skinned ft split)
  • 8 oz (250 g) carrots
  • 2 Tbs coconut, grated
  • 1 Tbs coriander leaves, finely chopped
  • salt to taste
  • 1 lime, juiced
  • 2 tsp oil
  • 1 tsp black mustard seeds
  • 1 pinch asafetida
How to Make It
  1. Wash the green gram dhal in water, then cover with fresh water and leave to stand for 1 hour. Drain and set aside.
  2. Wash, peel and grate the carrots.
  3. Prepare the tempering by heating the oil over a low heat in a small pan. Add the black mustard seeds, and when they start to splutter add the asafetida. Remove from the heat and set aside to cool.
  4. In a serving bowl mix the green gram dhal, carrot, coconut, coriander leaves, and salt to taste.
  5. Pour the tempering over the salad, add the lime juice and toss well. Serve immediately.

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