4 cups grated carrots
1/4 cup soaked yellow moong dal
2-3 tbsp grated coconut
1-2 green chilli, finely chopped
Finely chopped coriander leaves
Juice of one lemon
Salt to taste [ to be added just before serving the salad]
1 tsp coconut oil
1/2 tsp mustard seeds
Few curry leaves
1 red chilli, small one
1/4 tsp of asafoetida
Wash dal properly and soak it for 1 hour. Drain the water and keep it aside in a big bowl. Wash, peel and grate carrots. Add it to soaked dal in the same bowl. Next add finely chopped green chilies, grated coconut, coriander leaves and lemon juice.
Heat coconut oil in small pan. Add mustard seeds and let it splutter, next add red chili, curry leaves, asafoetida and pour this over the salad mixture in the bowl. Add salt just before the serving and mix well.
My family at home doesn't prefer to eat uncooked moong dal in this salad, so when prepared for them I soak the dal in hot water and cover the vessel with lid. This way the dals turn soft to bite.
Prepare it just half an hour before serving. Remember to add salt just before the serving