Mysore Style Cucumber Split Yellow Mung Salad Recipe

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Mysore Style CookingIf you are on a yogic diet , this salad is good to have with fresh pressed juices. It is very cooling and best eaten in summer, even though there is no harm in eating it in winter.

  • Yield: 2 Servings


  • 5 Tbs green gram dhal (skinned & split)
  • 1 large cucumber
  • 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 finely chop the cucumber.
  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. Into a serving bowl' put the green gram dhal, cucumber, coconut, coriander leaves and salt to taste, and mix well.
  5. Pour the seasoning over the salad, add the lime juice and toss well. Serve immediately.

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