Ingredients

Salad

1. ½ cup split green gram (moong dal), soaked and par-cooked
2. 1 medium cucumber, finely chopped
3. 1 medium carrot, grated
4. ½ cup avocado, diced
5. 1¼ cups pomegranate seeds
6. ¼ cup diced mango (optional)
7. ½ cup grated fresh coconut
8. ⅓ cup roasted peanuts, roughly crushed
9. ¼ cup finely chopped cilantro (optional)

Seasoning

1. 1½–2 tablespoons lime juice, or to taste
2. Salt, to taste
3. ¼ teaspoon black pepper (optional)
4. ½ teaspoon cumin powder
5. 1 teaspoon tamarind chutney (optional)

Method

1. Soak the moong dal. Rinse it well, then soak in plenty of water for 2–3 hours. Drain and discard the soaking water.
2. Par-cook the dal. Bring a pot of fresh water to a boil. Add the drained dal and cook until tender but still holding its shape, usually about 5–8 minutes. Check frequently so it doesn’t become mushy. Drain and cool completely.
3. Prepare the produce. Finely chop the cucumber, grate the carrot, dice the avocado and—if using—the mango. Remove the pomegranate seeds if needed, and chop the cilantro.
4. Combine the salad. In a large bowl, add the cooled moong dal, cucumber, carrot, avocado, pomegranate, mango, coconut, peanuts, and cilantro.
5. Season. Add 1½ tablespoons lime juice, salt, cumin powder, and the optional black pepper and tamarind chutney. Toss gently to combine without crushing the avocado or pomegranate.
6. Taste and adjust. Add more lime juice or salt if needed. For the best crunch, serve soon after mixing; if making ahead, keep the peanuts separate and add them just before serving.

Estimated nutritional value

Approximate per serving, assuming 4 servings and including the optional mango, cilantro, pepper, and tamarind chutney:

1. Calories: 330–380 kcal
2. Protein: 10–12 g
3. Carbohydrates: 40–47 g
4. Dietary fiber: 9–12 g
5. Fat: 17–21 g

Step-by-Step Instructions

1) Soak the moong dal

1. Rinse 1/2 cup moong dal well.
2. Soak in enough water for 4–6 hours or overnight.
3. Drain completely.

Tip: Soaking makes the dal tender and improves digestion.

2) Par-cook the moong dal

1. Add drained dal to a pot with fresh water.
2. Cook on medium heat for 6–10 minutes until:
3. dal is tender but still holds shape
4. you should be able to mash one or two easily, but it shouldn’t turn mushy
5. Drain excess water.
6. Spread the dal on a plate to cool.

Important for salad texture: Let it cool slightly before mixing so it doesn’t wilt the vegetables.

3) Prep vegetables & add-ins

1. Chop cucumber finely.
2. Grate carrot.
3. Dice avocado and mango.
4. Measure pomegranate seeds, grated coconut, and crush peanuts.
5. Chop cilantro if using.

4) Mix the salad

In a large bowl, combine:

1. Par-cooked moong dal
2. Cucumber
3. Carrot
4. Avocado
5. Pomegranate seeds
6. Mango
7. Grated coconut
8. Roasted peanuts
9. Cilantro (optional)

5) Season

1. Add lime juice (start with 1.5 tbsp).
2. Add salt to taste.
3. Sprinkle cumin powder and black pepper (if using).
4. Add tamarind chutney (optional) for tangy depth.

Taste and adjust:

1. If it needs brightness → add a bit more lime.
2. If it needs warmth → add a pinch more cumin.
3. If it needs sweetness → slightly more mango (or a tiny extra pinch of salt helps balance).

6) Serve

1. Serve immediately for the best crunch.
2. Optional: chill for 10–20 minutes if you want a more “set” salad.

Serving Suggestions (Menu-ready)

1. Serve with papad, crackers, or a small side of curd/raita.
2. Works well as a starter, side salad, or light main bowl.

Nutritional Value (Approximate)

(Estimates for the salad as written, servings = 3. Actual values vary by exact moong dal quantity, coconut type, and portion size.)

Per serving (approx.)

1. Calories: ~360–450 kcal
2. Protein: ~12–16 g
3. Carbohydrates: ~40–55 g
4. Dietary Fiber: ~10–15 g
5. Total Fat: ~15–22 g
6. Saturated Fat: ~4–6 g (mainly from coconut/peanuts)
7. Sodium: varies (depends heavily on salt)
8. Key micronutrients:Vitamin C (lime/cilantro/cucumber)
9. Vitamin A (carrot)
10. Folate & iron (moong dal)
11. Potassium & healthy fats (avocado)
12. Antioxidants (pomegranate)

Notes for Best Taste (Kitchen Tips)

1. Avoid watery salad: Pat cucumber dry after chopping if it’s very watery.
2. Don’t overcook dal: Mushy dal reduces the classic Koshambir texture.
3. Add lime just before serving to keep flavors fresh and prevent dullness.