Cabbage and Moong Dal Salad

by Tarla Dalal

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Rich in protein, fibre and iron, this simple salad is good for a mid morning or a late afternoon snack. It will tickle your taste buds and satisfy your hunger pangs without giving you any empty calories. You can have it for lunch as a side dish or take it to work as this salad, holds well without refrigeration for a couple of hours.

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Preparation Time: 10 mins.
Cooking Time: 5 mins.
Serves 4.
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Ingredients

2 cups cabbage, chopped
1/3 cup yellow moong dal (split yellow gram), soaked for 2 to 3 hours
1/2 tsp mustard seeds ( rai / sarson)
2 to 3 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1 green chilli, chopped
3 tbsp chopped corriander (dhania)
1 tbsp grated coconut
1 tsp sugar (optional)
1 tsp lemon juice
salt to taste

Method

Wash and drain the soaked moong dal. Keep aside.
Heat the oil and add the mustard seeds. When they crackle, add the curry leaves, asafoetida and green chilli and stir.
Add the cabbage, moong dal and salt. Sauté over a high flame for 2 to 3 minutes, till the dal softens a little.
Transfer into a bowl and when it cools slightly, add the coriander, coconut, sugar and lemon juice and mix well.
Serve chilled or at room temperature.

Nutrient values per serving

Amt	Energy	Protein	Cho	Fat	Vit-A	Vit-C	Calcium	Iron	F.Acid	Fibre
63 gm	75 kcal	4.1 gm	11.5 gm	1.4 gm	211.1 mcg	54.9 mg	31.7 mg	0.9 mg	27.6 mcg	0.7 gm

RECIPE SOURCE : Pregnancy Cookbook

1 review received for Cabbage and Moong Dal Salad

1 FAVOURABLE REVIEW

The most Helpful Favourable review

Reviewed By
Leena_Dhoot, December 30, 2010

Healthy salad with lots of flavour. The tempering gives it added flavour and texture. Thanks for the recipe.

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