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A surprisingly savoury dish which gives great texture and freshness.
Lee developed this dish whilst staying in Mysore. Salads (or 'Palaya') like this would be served alongside a number of regional specialities that would make up a full meal.
Instructions: Empty sachet 1 (lentils/coconut and chilli) into a bowl and cover with room temperature water. Leave for 1 hour. Drain and squeeze out any excess water. Add 1 diced cucumber to a bowl and sprinkle with a pinch of salt and juice of 1/4 of a lemon and mix well. Leave for 30 minutes. Add the cucumber mixture to the dhal mixture and mix well. Heat 1 tsp of oil and fry sachet 2 (spices) for 2 minutes over a medium heat. Pour this over the salad, mix well and serve.
Ingredients: Moong dal, desiccated coconut, chilli flakes, asafoetida, spices (Contains MUSTARD)
Shelf life & storage: Will last up to 6 months when stored in a cool, dark place.