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Preparation Time : 10
Cook Time : 30
Total Time : 40
Beetroot grated finely 1 1/2 cups
Cucumber grated 1 cups
Fresh coconut grated 1/2 cups
Soaked moong dal 1/4 cups
Onion finely chopped 1/2 cups
Grated ginger 1 tbsp
Lemon juice 1 tbsp
Green chillies finely chopped 1 tbsp
Salt 1 tsp
Coriander finely chopped 2 tbsp
For the tempering, Black mustard seeds 1 tsp
Oil 1 tsp
Curry leaves 7-8 nos
Use the thinner side of the manual grater for the beetroot or the food processor whichever is handy for you.
Take a bowl and start adding all the ingredients to it.
The moong dal should be soaked for atleast 2 hours.
Gently mix all of that and garnish with grated coconut and raw soaked moong dal.
Tempering also can be done as per one's wish.
Simply temper the salad by adding the ingredients mentioned under tempering to it.
I did not add any tempering .
Serve it immediately or keep refrigerated.
It keeps good for a day. It is better to make it fresh and consume it.
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