mung sprouts cucumber salad & pomegranate lentils salad

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Summers & Salads go together and these 2 combinations too !! Enjoy the South Indian version of spicy cool salads !

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Summer time you need something to cool off every time hunger strikes. It could not get better without a cool and spicy salad. These salads are most common ones that you can find on a kannadigas plate!! Our foods are so well designed to meet every season cucumbers 🥒 and moong dal have cooking effects on the body and easily digested. As a kid I remember that there would not be a day in summer that we did not have tapioca or moong dal at home. These are great foods for summers and so very refreshing and healthy.

For the green gram and cucumber salad, soak the green gram 2 days in advance and allow the seeds to sprout. Like this you have a good portion of protein too.

For the lentils and pomegranate salad , soak the moong ( more of moong) and channa dal previous night and drain in the morning using a sieve. There should not be water left but it does not need to be too dry as well.

The left over salad can be refrigerated for a day since it uses fresh coconut and it might get bad depending how hot the weather is.

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Ingredients for Sprouts & Cucumber Salad
​serves 3-4

​1 cup Green Gram Sprouts
1 cup Cucumber Chopped
1-2 Green Chillies, finely chopped
1 tablespoon Fresh Coconut
​Lemon Juice
2 teaspoons Oil
1 teaspoon Mustard Seeds
2 teaspoons Urad Dal
1/4 th teaspoon Asafoetida
Salt to taste

Ingredients for Lentils & Pomegranate Salad
serves 3-4

​1/2 cup Moong Dal , soaked & drained
1/4 th cup Channa Dal, soaked & drained
1 cup Pomegranate Seeds
1 Green Chilli + 1 tablespoon Coconut ground
2 teaspoons Oil
Lemon Juice
1 teaspoon Mustard Seeds
2 teaspoons Urad Dal
Salt to taste

 

 
Method to make Green Gram Sprouts & Cucumber Salad

  • ​Soak Green gram overnight and drain it in the morning.
  • Sprout the green gram in a cheese cloth overnight.
  • In a big bowl, add the green gram , cucumber, coconut ,lemon juice and salt.
  • Mix well .
  • In a small pan , heat oil,
  • When the oil is hot , add urad Dal and allow it to brown.
  • Add mustard seeds and allow to crackle.
  • Switch off the gas and add Asafoetida.
  • Now add the tempering to the salad and mix well.

Method to make Lentils & Pomegranate Salad

  • ​Soak moong dal and channa Dal overnight and drain it in the morning to remove water completely.
  • Grind chillies and coconut in a blender until coarse.
  • In a big bowl, add dal,Pomegranate seeds ,coconut + chillies ,lemon juice and salt.
  • Mix well .
  • In a small pan , heat oil.
  • When the oil is hot , add urad Dal and allow it to brown.
  • Add mustard seeds and allow to crackle.
  • Switch off the gas and add Asafoetida.
  • Now add the tempering to the salad and mix well.

Serve it cold !!

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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