Moong Dal Chaat (Sweet-And-Savory Lentil Salad)

Enjoying a primarily plant-based lifestyle

subheading: For the moong dal:

¾ cup ( 153 g) yellow petit lentils/ moong dal (split and skinned green moong beans), washed and soaked for at least an hour

1 teaspoon oil

¼ teaspoon cayenne or Indian red chili powder

¼ teaspoon turmeric

½ teaspoon salt

1 cup ( 236.59 ml) water

subheading: For the toppings:

¼ cup ( 40 g) chopped red onion

1 green chili such as serrano minced, or use 2 tablespoons bell pepper

½ inch ginger minced

¼ cup ( 32 g) or more grated carrot

1 tomato chopped small

2 tablespoons chopped green onion

¼ cup ( 4 g) chopped cilantro

2 tablespoons chopped mint, optional

¼ cup ( 31.25 g) or more chopped apple or pomegranate or other crunchy fruit

½ teaspoon chaat masala or use ¼ teaspoon Indian sulfur salt (kala namak)

½ teaspoon ground cumin preferably lightly toasted

¼ teaspoon paprika

2 teaspoons or more lime juice

Directions at veganricha.com

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