Description
This vibrant and wholesome Beetroot and Moong Dal Salad is a perfect combination of nutrition and flavor. Packed with the goodness of protein-rich moong dal, the earthy sweetness of grated beetroot, and the crunch of fresh vegetables, this salad is not only delicious but also a powerhouse of nutrients. This salad is ideal for anyone looking to enjoy a guilt-free and satisfying meal.
Ingredients
Moong Dal – 1/2 cup
Beetroot – 1 cup
Onion – 2 tbsp
Carrot – 1
Cucumber – 1/4 cup
Coriander Leaf – 2 tbsp
Lemon Juice – 1 tbsp
Salt – 1/4 tsp or as per taste
Grated Coconut (Optional) – 1 tsp
Instructions
- Wash the moong dal thoroughly under running water three to four times. Then, soak it in lukewarm water for at least one hour. Ensure that it is well-soaked.
- Boil the moong dal in pressure cooker until it is cooked and keep it aside.
- Rinse the beetroot under running water and pat it dry with a kitchen towel. Peel the beetroot and cut it into quarters.Grate the beetroot using a grater.
- In a mixing bowl, combine the soaked moong dal and grated beetroot. Ensure there is no excess moisture in the moong dal.
- Add finely chopped onion, diced cucumber, grated carrot, and (Optional) grated coconut to the bowl.
- Sprinkle salt over the mixture, and add lemon juice for a tangy flavor.
- Toss the salad well, ensuring all ingredients are evenly combined.
- Garnish with coriander leaves and Serve the Beetroot and Moong Dal Salad immediately.
Nutrition
- Serving Size: 2
- Calories: 307
- Fiber: 11
- Protein: 16
