Karnataka-Style Split Mung Bean Salad

Be the first to rate

(No Ratings Yet)

Loading...

A refreshing Karnataka-style salad built around soaked split mung beans, crisp cucumber, and fresh grated coconut, finished with a hot South Indian tempering of mustard seeds and curry leaves. It is traditionally served alongside a festive thali or as a light snack during temple offerings.

Nutrition Facts

Per serving (estimated)

• 185 kcalCalories
• 7 gFat
• 4 gSaturated Fat
• 22 gCarbs
• 6 gFiber
• 3 gSugar
• 9 gProtein
• 320 mgSodium
• 380 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the Salad Base

• 1 cup split yellow mung dal, rinsed
• 1 medium English cucumber, finely diced
• 1/2 cup freshly grated coconut
• 1 small red onion, finely chopped
• 1 to 2 green chilies, finely minced
• 2 tablespoons chopped cilantro
• 1 tablespoon lemon juice
• 3/4 teaspoon fine sea salt

For the Tempering

• 1 tablespoon coconut oil
• 1 teaspoon black mustard seeds
• 1 teaspoon split urad dal (optional)
• 8 to 10 fresh curry leaves
• 1 dried red chili, broken
• 1/8 teaspoon asafoetida (hing)

Directions

1. Place the rinsed mung dal in a bowl, cover with 3 cups of cool water, and soak for 1 to 2 hours until the grains are tender but still hold their shape; drain very well and pat dry.
2. Combine the drained dal in a large mixing bowl with the cucumber, coconut, red onion, green chilies, cilantro, lemon juice, and salt; toss gently and set aside.
3. Heat the coconut oil in a small skillet over medium heat until shimmering, then add the mustard seeds and wait 20 to 30 seconds until they pop and crackle.
4. Stir in the urad dal, curry leaves, dried red chili, and asafoetida; sauté for 30 seconds until the dal turns pale golden and the leaves are fragrant.
5. Immediately pour the hot tempering, oil and all, over the dal mixture so the leaves crackle on contact.
6. Fold everything together gently with a spatula, taking care not to crush the cucumber or mash the dal grains.
7. Taste and adjust salt or lemon juice, then let the salad rest for 5 minutes so the flavors meld.
8. Serve at room temperature as part of a South Indian thali or alongside steamed rice and sambar.

Cook’s Notes

• Soak the dal only until just tender; over-soaking will make the grains mushy and the salad will lose its signature bite.
• Always temper right before serving so the curry leaves stay crisp and aromatic rather than wilted.
• For a festive temple-style version, add a handful of pomegranate arils for color and a touch of sweetness.
• Do not refrigerate after dressing, as the coconut will harden and the cucumbers will weep; serve the same day for best texture.
• If urad dal is unavailable, simply skip it; the mustard and curry leaves still deliver plenty of flavor.

You might also like

Asian

Gujarati Spiced Mixed Vegetable Stew

Asian

Punjabi Mustard Greens Curry with Cornmeal Flatbread

Asian

Aloo Paratha with Butter

Asian

Avial Kerala Mixed Vegetables in Coconut and Yogurt