INGREADENTS: ½ CUP HUSKED MOONG DAL 2 SMALL CUCUMBERS A SMALL BUNCH FRESH CORIANDER LEAVES 3-4 LIMES A SMALL SPRING CURRY LEAVES ½ TBSP OIL ½ TBSP SALT 1 WHOLE DRIED RED CHILLI ½ MUSTERD SEEDS PREPARATION: Pick through the moong, wash in several times changing of water, and soke for several hours. Rinse well and drain before using. Peel the cucumbers, cut length wise into quarters, cut out and discard the seeds, and cut into medium dice. Wash the coriander leaves and chop fine. Wash and halve the limes and squeeze out the juice, about ¼ cup. Wash the curry leaves and strip them of the stem. METHOD: Put the moong, cucumber, coriander leaves, lime juice and salt into a bowl and toss together to mix. Heat the oil in a small frying pan. Put in the red chilli and fry on high heat till black and plump. Lower the heat, add the mustard seeds and cover till the spluttering subsides. Add the curry leaves. Put this mixture into the salad and stir in.
Thank you flying fancy I also make this recipe in fact i love --though here people dont make it i like it in gravy's also thanks dear for the recipe
This is similar to Gosmalli in Tamil which is served during feasts. Except that instead of slicing, the cucumbers are grated. I love them. Thanks for sharing and reminding me.
