We all love a nice salad to accompany our meals. Whether this is for lunch, dinner or even a snack, salads are a fantastic side dish to incorporate into our diets. Not only is it healthy to eat but it is packed full of nutrients.
This month’s salad is made up of carrots, coconut and mung bean sprouts. It is lightweight and easy to make. Originating from South India, this salad can be eaten on its own or served alongside other dishes. The coconut is a great addition both for taste and aesthetics.
This dish serves 4 people. It is suitable for vegetarians and vegans.
- 6 chopped carrots
- 1 green split chilli
- 50g of whole mung beans or store-bought sprouted mung beans
- 1 tsp urad dhal
- 1 tsp mustard seeds
- 1 tsp olive oil
- 1 tsp desiccated coconut / fresh desiccated coconut (optional)
- A few curry leaves / bunch of coriander / cilantro (optional)
A day before you make the salad, soak the mung beans for around 6 to 7 hours. Drain the water and then place the beans in a container. Put a damp cloth over the beans and they should sprout by the next day. Alternatively, you can purchase sprouted mung beans from the supermarket if this is more convenient for you.
- Firstly, wash, peel and chop the carrots into small cubes.
- Next, pour 1 tsp of olive oil in the pan on a medium flame. Heat this for 20 seconds.
- Afterwards, add 1 tsp of mustard seeds and 1 tsp of urad dhal.
- Wait for the dhal to become light brown and the mustard seeds to sizzle.
- Once the seeds begin to pop, put the green split chilli and the 6 chopped carrots cubes to the pan.
- Reduce the flame to low. Sauté all of these together well.
- Add salt to your taste and cook this for 10 minutes.
- Finally, garnish the salad with mung bean sprouts, desiccated coconut and curry leaves.