CUCUMBER AND GREEN GRAM SALAD

Ingredients:
Thin tender cucumber – 3 or 4
Green gram dhal – 1 ½ Tbl.sps.
Lemon – 1
Fried curd chillies – 3 or 4 (Preserved)
Grated fresh coconut – 1 Tbl.sp. (Heaped)
Finely chopped coriander leaves – 1 Tbl.sp.
Salt – as required
Oil, mustard seeds – for seasoning
Method of Preparation:
Scrape outer skin, check for bitterness and then slice the cucumber into thin rounds.
Shred the rounds again into thin 1 ½ inch long even pieces.
Cook dhal in water till it splits, drain off excess water.
Mix cucumber, dhal, salt, coriander leaves, grated coconut, and crushed chilies in a bowl.
Squeeze lemon, fry mustard seeds in a tea spoon of oil and add to the salad.
Serve within 10 min.
Note: Normally this is mixed just before serving, cucumber leaves out its moisture when salt is added.
Variations:
Use sprouted green gram (raw) instead of cooked dhal.
Grate carrots and mix with sprouted salad.
Raw cabbage shredded finely can be mixed with dhal to make salad.
Use green chilies instead of fried curd chilies.