Carrot Rainbow Salad With Mung

1. 1

   Soak the mung dal in 2 cups of water after rinsing it thoroughly. Set aside for about 15 -30 minutes to soften and hydrate thoroughly.

2. 2

   Wash, peel and shred the carrots and add to a bowl. Drain the mung beans thoroughly and mix along with the carrots. (add in the minced chili if you wish at this point) Heat the oil in a skillet and add the mustard seeds to pop & split. Pour this scalding hot mixture into the carrots. Add Lime juice and salt as per your taste. Chill in the refrigerator and garnish with cilantro prior to serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.