|Lemon juice||1 Teaspoon|
|Grated ginger||1⁄2 Teaspoon|
|Oil||1 Teaspoon (For Seasoning:)|
|Mustard seeds||1⁄2 Teaspoon (For Seasoning:)|
|Green chilies||2 , chopped (For Seasoning:)|
|Asafoetida||1 Pinch (For Seasoning:)|
|Mung dal||1⁄4 Cup (4 tbs), soaked in water for 3 hrs and then drained (yellow split mung beans)|
|Cucumber||1 Medium, finely chopped (peeled)|
|Carrot||2 Medium, grated|
|Chopped cilantro||1 Tablespoon (coriander)|
Place the drained beans, cucumber, carrot, coriander, ginger, lemon juice and salt in a bowl.
Mix well and set aside. Heat oil in pan, add the mustard seeds and allow the seeds to pop.
Add green chillies, and fry a few seconds. Add asafoetida and remove from the heat.
Add this seasoning to the cucumber mixture and mix well.