Cabbage and Moong Dal Salad

4/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 317 cookbooks   This recipe has been viewed 25670 times

Rich in protein, fibre, folic acid and iron, this simple salad is good for a mid morning or a late afternoon snack too.

Cabbage and Moong Dal Salad is sure to 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:    Cooking Time:     Makes 3 servings
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  1. Wash and soak the yellow moong dal in enough water in a deep bowl for 30 minutes. Drain and keep aside.
  2. Heat the oil in a broad non-stick pan and add the mustard seeds.
  3. When the seeds crackle, add the curry leaves, asafoetida and green chillies and sauté on a medium flame for 30 seconds.
  4. Add the yellow moong dal and sauté on a medium flame for 1 minute.
  5. Add the salt and 2 tbsp of water and mix well. Cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
  6. Add the cabbage, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  7. Remove from the flame, transfer the mixture into a deep bowl and cool it slightly.
  8. Add the coriander and lemon juice and mix well.
  9. Serve immediately.

Nutrient values per serving
EnergyProteinCarbohydrateFatFibreIronFolic Acid
121 kcal 7.3 gm 18.2 gm 2.1 gm 3.8 gm 1.5 mg 48.0 mcg

RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
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 on 16 Oct 15 04:55 PM

Moong Dal is one of my most favourite lentils.. having it like a salad was a delight. Cabbage added a crunch to it and mild flavourings defined the salads simplicity and how simple it is to make as well..
 on 16 Oct 15 04:00 PM

A different type of salad with a hint of Indian tempering. Cabbage and moong dal pair well to make this healthy delicacy which can be had as a salad or even as an evening snack.
 on 30 Dec 10 04:12 PM

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