Cucumber ChanaDal Summer Salad
Ingredients:
– 1 cup soaked chana dal (split chickpeas), soaked for 2 hours and drained
– 1 cucumber, finely chopped
– 1 green chili, finely chopped (adjust according to spice preference)
– Juice of 1 lemon
– 2 tablespoons chopped fresh coriander (cilantro)
– 2 tablespoons grated fresh coconut – Salt to taste
– 2 tablespoons oil (preferably mustard oil for tempering)
– 1 teaspoon mustard seeds
Instructions:
1. Start by soaking the chana dal (split chickpeas) in water for about 2 hours. After soaking, drain the water and rinse the dal thoroughly.
2. Finely chop the cucumber, green chili, and fresh coriander (cilantro).
3. In a large mixing bowl, combine the soaked chana dal, chopped cucumber, chopped green chili, coconut, and chopped fresh coriander.
4. Squeeze the juice of one lemon over the salad mixture. Season with salt according to your taste preference. Toss everything together until well combined.
5. In a small pan, heat the oil over medium heat. Once the oil is hot, add the mustard seeds and let them splutter and crackle for a few seconds.
6. Pour the hot oil and mustard seed tempering over the prepared salad mixture. Be careful as the oil may splatter when you pour it over the salad.
7. Give the salad a final toss to evenly distribute the tempering and flavors.
8. Your Cucumber ChanaDal Summer Salad is now ready to serve! Enjoy it as a refreshing and nutritious summer dish.
Feel free to adjust the seasoning and spice levels according to your taste preferences. You can also add other ingredients like chopped tomatoes, onions, or bell peppers for added flavor and texture.
