Fenugreek and moong dal salad with citrus dressing

This invigorating salad is a delight in flavour and texture. Nutrient-packed fenugreek and protein-rich moong dal combine with a zesty citrus dressing to form a refreshing, wholesome dish.

Ingredients

For the salad:

·      Dried split yellow moong dal (lentils), (30g) soaked and cooked

·      Fresh fenugreek leaves, (20g) chopped

·      Cucumber, (20g) finely chopped

·      Tomato, (20g) diced

·      Red bell pepper, (20g) finely chopped

·      Red onion, (10g) finely sliced

·      1 small green chili, finely chopped (adjust to taste)

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For the citrus dressing:

·      Juice of 1 orange

·      Juice of 1 lemon

·      Olive oil, 1 tsp

·      Honey or sweetener, ¼ tsp (optional)

·      Salt and black pepper to taste

Method

For the salad:

1.     Soak moong dal in water for about 2 hours. Drain and rinse well. Cook in boiling water until tender but not mushy. Drain any excess water and let it cool.

2.    In a bowl, combine cooked moong dal, chopped fenugreek leaves, cucumber, tomato, red bell pepper, red onion, and green chili. Toss gently to mix.

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For the citrus dressing:

1.     In a separate bowl, whisk together orange juice, lemon juice, olive oil, honey (if using), salt, and black pepper until well combined.

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To assemble:

1.     Drizzle the citrus dressing over the salad.

2.    Toss the salad gently to coat the ingredients with the dressing.

3.    Let the salad sit for about 10-15 minutes before serving to allow flavors to meld.

Nutritional information

Per serving:

‍Calories - 160 kcal

Carbs - 30g

Proteins - 8g

Fats - 2g

Fiber - 6g