1/2 cup yellow mung dal, split
2 cups water (for soaking)
1 tbsp mustard oil (substitute with any oil of choice)
1 tsp jeera (cumin)
1/4 tsp hing (asafoetida)
1/2 tsp minced fresh ginger
1/4 tsp turmeric powder
salt to taste
3- 4 tbsp water (for cooking)
For the salad
1/4 cup each chopped red onion,cucumber, tomatoes (use any veggies of choice in any quantity you like)
1/4 cup edamame (I used ready to eat, if using raw, see note in method)
4-5 fresh mint/cilantro leaves, chopped
1 green chillies, finely chopped
Red pepper flakes (to taste)
1.5 tbsp fresh lime/lemon juice (or to taste)
Olive Oil (to drizzle)
salt to adjust
Method
Cooking Lentils - Thoroughly wash the mung lentils 2-3 times under stream of water. Soak the lentils in 2 cups of water for atleast 2.5 -3 hours.
Once soaked, drain out the soaking liquid. Set aside.
In a medium pot with lid, heat the oil on medium. Once you see ripples on the surface of the oil, reduce the heat to low.
Temper the oil with jeera & hing. Wait for 10-15 seconds till the jeera crackles & you smell the aroma of hing.
Add the minced ginger & turmeric powder next & saute for another 10 seconds.
Next, add the soaked lentils and salt to taste. Stir well to coat the lentils in the tempering.
Add 3 tbsp of water to the pot and cover. Let cook on low heat for 8-12 minutes till the lentils are thoroughly cooked but retain their shape.
You need to check 1-2 times in between to see that the lentils are not sticking to the pot bottom, if so, add a tbsp of water.
Dont peek too much while the lentils cook, the idea is so steam them slowly on low heat.
Note :- If using fresh edamame beans, add them to the pot towards the last 3-4 minutes of cooking, so that they steam with the lentils.
This will ensure that they remain green & crunchy.
Once cooked, put the stove off and let the lentils & edamame sit covered for another 5-8 minutes till they cool down a bit.
Fluff gently using a fork and let them cool off completely.
At this point, if you want to make the salad later, you can refrigerate the lentils in air tight containers for 1-2 days.
Assembling the Salad - In a medium bowl, toss the cooled lentils & edamame with the chopped vegetables, mint, cilantro & green chillies.
Squirt lemon juice, add red pepper flakes, olive oil (if using) and salt to taste. Combine well and serve at room temperature.
