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.
Prep time: 2 hours (for soaking dal) + 15 minutes
Cook time: 15 minutes (for cooking dal)
Serves: 1
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)
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.
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.
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
Looking for more recipes like this?
With a delightful blend of protein-rich quinoa, wholesome lentils and aromatic Indian spices, this meal is vibrant, satisfying, and full of flavour.
A powerhouse of nutrients, this green dosa is low calorie and rich in omega-3, vitamin A and fibre, helping boost blood glucose control for diabetics.
A guilt-free yet delicious meal option, this aromatic cauliflower rice has the essence of traditional pulao while embracing a low-carb twist.