Dr. Apeksha Ekbote, Ph.D, RD, CDE
Chief Dietician, NephroPlus
A refreshing and fresh summer salad with goodness of protein
Portion size – 4
Serving size – 1
Ingredients:
- 1 Cucumber , peeled and chopped finely or grated
- 1/4th cup Moong dal – washed and soaked in water for 1 to 2 hours
- 1 Green Chilli , finely chopped
- 1 Carrot peeled and grated
- 1 teaspoon Lemon juice
- Mint leaves chopped – a few finely chopped
- Salt-1/4tsp or as per dietician’s advice
- For Tempering – Oil, Mustard seeds and A few curry leaves
Preparation:
- Soak the lentils in warm water for 1 or 2 hours and discard the water. Ensure the lentils are slightly soft and not too hard.
- In a bowl take the soaked moong dal, add chopped cucumber, grated carrots, chopped green chillies, salt and lime juice Mix well
- Temper the salad with mustard seeds and curry leaves. Mix well and serve chilled.
NUTRITIVE VALUE FOR ONE SERVING
| Calories | 31.7 Kcal |
| Protein | 2 gm |
| Sodium | 56.4 mg |
| Potassium | 159.6 mg |
| Phosphorus | 41 mg |
Note: Potassium in this recipe will be reduced as moong dal is leached before using in this recipe.