Boiled Moong Bean Salad with Green Chutney Dressing

13 Nov

Green moong dal, when boiled, retains its shape unlike dals like masoor (red lentil) and toor (yellow lentil). One can put boiled moong dal to good use in a moong bean salad.

Boiled moong bean salad is a very simple to make, healthy snack/breakfast item. All you need is a little pre-planning. Boil the green moong dal the night before, refrigerate and use it the next morning as a cold salad.

It is also a great way to use the green chutney you made made for dinner last night.

You Need:

Green moong beans – 1 cup
Potato, boiled – 1 small
Green chili – 1 (optional)
Tomato – 1
Green chutney – 1 tablespoon
Salt – to taste

How To Make Boiled Moong Bean Salad with Green Chutney Dressing:

Boil the moong beans

[To do at least six hours before making the salad]

Wash the moong beans in a few changes of water, till any water added to it is clear. Soak the dal in two cups of water for an hour. Drain, wash again and cook the dal in four cups of water till soft. The moong beans should be cooked enough to mush if pressed, but to retain shape and have the skin. If using a pressure cooker, this will take three whistles (high flame till first whistle, then low).

Allow to cool and release pressure naturally. Strain the water into another pan (don’t throw it away!) – you can use this water for making soup or osaman, or to knead chapati dough.

Retain the cooked moong beans. Let them cool to room temperature and refrigerate.

Boiled Moong