Southern Flavours by Chandra Padmanabhan

Author:Chandra Padmanabhan [Padmanabhan, Chandra]
Language: eng
Format: azw3
Tags: Cookery
Publisher: Westland Publishing
Published: 2011-12-02T05:00:00+00:00

Tempering

2 tsp oil

½ tsp mustard seeds

1 tsp husked, split black gram (urad dal)

1 tsp husked, split Bengal gram (chana dal)

1 tsp cumin seeds (jeera)

½ tsp asafoetida powder (hing)

1 dried red chilli, halved

1 sprig curry leaves

Garnish

2 tbsp chopped coriander leaves

METHOD

Wash mung dal and soak in 1 cup water for an hour. Drain well.

Combine dal with cucumber, green chillies, coconut, salt and lime juice in a salad bowl. Mix well.

Heat oil for tempering in a small pan. Add remaining ingredients for tempering, in the order given. Fry over moderate heat, till mustard seeds splutter.

Stir contents of pan into salad. Mix well. Remove from heat and set aside till cool.

Garnish with coriander leaves and serve chilled or at room temperature.

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