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Grated cucumber and soaked moong dal with coconut, green chilli and lemon
Healthy Moong Dal Sundal Salad made with soaked moong dal, cucumber, coconut, and South Indian tempering. This protein-rich Indian salad is vegan, gluten-free, and perfect for weight loss, summer meals, and healthy snacking.
• 2 Serve • Easy
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INGREDIENTS

  • ½ cup moong dal soaked 2–3 hours
  • 1 cup cucumber finely chopped
  • 1 tbsp fresh grated coconut optional
  • Salt to taste
  • ½ tsp mustard seeds for tempering
  • 4 curry leaves
  • ½ tsp oil optional

RECIPE TIMES

PREP:
15 minutes
COOK: 5 minutes
TOTAL: 20 minutes
110 kcal
*per serving

STEP-BY-STEP

  • Wash and soak yellow moong dal for 2–3 hours. Drain completely before using.
  • Add soaked moong dal, chopped cucumber, grated coconut, and salt to a mixing bowl.
  • Heat coconut oil in a small pan. Add mustard seeds and let them crackle. Add curry leaves and sauté for a few seconds.
  • Pour the tempering over the salad and mix gently.
  • Serve immediately as a healthy high-protein salad or light snack.

NOTES

Expert Tips
  • Drain moong dal fully to avoid watery salad.
  • Add lemon juice for extra freshness.
  • Serve chilled during summer.
  • Do not over-soak moong dal.
Variations
  • Add grated carrot for kosambari style salad.
  • Add green chilies for spice.
  • Use sprouted moong for extra protein.
Storage
  • Store refrigerated for up to 1 day. Add salt just before serving for best texture.
FAQ
Can I eat soaked moong dal raw?
Yes, soaked yellow moong dal is commonly eaten raw in Indian salads and kosambari recipes.
Is moong dal salad healthy?
Yes, it is high in protein, fiber, and low in calories.
Can I make this salad ahead of time?
Yes, refrigerate it for a few hours before serving.
Is this recipe vegan?
Yes, this salad is naturally vegan and gluten-free.