A simple salad prepared with moong dal on Festive / auspicious days
Soak the moong overnight or 4-5 hours. Drain and take in a bowl.
Add grated carrot, slit green chili and salt
Heat a little oil in a small pan and add mustard seeds, curry leaves and asafoetida powder
Once the mustard pops, pour it over the salad. Add lemon juice to taste and mix well.
Serve garnished with coriander leaves.