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Appetizers/Snacks Breakfast Easy Recipes Lentils Salads Side Dishes Vegetarian

Mung Dal & Edamame Salad


Hope all of you had a lovely 4th of July. We took a little vacation to LA and Malibu.It was our first road trip ever & could not have been more fun.We spent a lot of time on beaches, sun bathing, chatting and eating fresh seafood. A visit to botanical gardens and theme park rounded off  the trip. All in all, LA was definitely a respite from the over the top hot weather in Vegas right now. Its 113 F/45 C as I type this 😦

Breaking loose from almost a perfect vacation, our car refused to behave a couple of times in the middle of Mojave desert while driving back. Being 4th of July and with everything closed, we almost reached a point when we decided to stay over in nearby town for the night. However, thanks to few God sent personnel at gas stations,we managed way back home.

I normally don’t binge during vacations,still all the outside food makes me want to eat simple, clean meals for the days that follow. I came home wanting just that. This salad is my go to recipe for those days.

Yellow Mung lentils (dal) are de skinned whole mung bean and have a very mild taste. I have grown eating them in this dryish preparation either as a side with flat breads or mixed with ghee & rice as well as salad. Since yellow mung lentils are quick to cook, this salad can be fixed in no time.Once you cook the lentils, it’s just a matter of chopping the veggies and tossing everything together with lots of lemon juice. I added a handful of ready to eat edamame beans & there it was – a hearty, protein packed salad which is so light & summery. And yup..so healthy!

Did I tell you..this is my 150th post…kinda feels good 🙂

Lentils form a big part of indian cuisine – meals are far from complete without them – soups, fritters, flat breads, stews, patties…you will find them used in all ways imaginable. India being a vegetarian country, we get our daily protein dose from them. I cook lentils daily in some way or the other. P is more of a lentil soup person, I enjoy them either way.

I was introduced to edamame after I came to USA. I did not care for them much initially but knowing how good they are, now I try to include them in our diet as much as possible.I am still away from eating them all on their own but have found a perfect way to eat them this way – overshadowed by earthy taste of lentils & crunch of fresh vegetables – hardly making their presence felt.

Ingredients (Serves 3-4)

  • 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.

21 replies on “Mung Dal & Edamame Salad”

Congratulations on your 150th post that is a wonderful milestone 🙂
We only use these yellow lentils for soup I never thought of using them in a salad and now I can’t wait to try.
As for the edamame I have yet to find a recipe to make me like them, I hope it is this one

Congratulations on your 150th post! I am sure it must feel good:) I have a long way to go hehe 😉
My mom used to make something similar though she would mash the mung dal a little minus the edamame for sure!:) I like edamame steamed / salted just the way they are served in japanese restaurants. When I saw the addition here, I knew instantly it’ll go really well – great idea!:) Love all the pictures! Never knew edamame can be so photogenic 🙂

OH Gosh ..I am glad you guys reached home safely!
As for the salad .. looks so bright and fresh. I never made salad with moong daal but i should give it a try.

I normally come home from trips wanting to eat green salad like crazy. I guess too much sandwich and easy to find food leaves me craving for salad. I love your take on lentils. I have to make a trip to the Indian grocery store here soon!

Congrats on the 150!! I’ve switched to mung daal from toor daal in most of my cooking lately. I have never tried a salad though. This looks healthy and simple enough.

Congrats on ur 150th post Tanvi!!
Looking forward to many many posts from you…
This salad looks gorgeous, I love dry mung dal alot so this will be a nice way to have them.. Edamame I am not a big fan but will sure try this…
Hope you are doing good, Talk you soon!!

Congrats on 150th post! I keep forgetting mine and I don’t even remember. Haha. Glad you had a great time in LA, but oh how scary it is to travel on road during holidays. I never thought about all the car shop being closed etc. I’m glad you are home safe – despite 113F weather. My gosh, do you want to come over to 65-70F weather? *hint hint* 😉 This salad is very simple and I love that. I grew up eating edamame so I have no problem with it, and this salad looks beautiful with all the colors you added!

COngrates on your 150th post..!!!:):) and as you said, Daals are exceptional part of our indian cusine, the love for dal in our mind always stays.

Hi Tanvi – wonderful to hear that you had a well-deserved and fun road trip, despite the misbehavior of your car. Everything is part of the adventures, right?:) Oh, how I love your refreshing yet full of bold flavors salad. Every dish you make always incorporate your own touch which I truly admire. Nothing beats a simple food at home. I feel exactly the same way after having to eat out when we travel or on the road. Mark will go for a detox tea first before anything else! Hope you’re staying cool in Vegas & enjoy the weekend. It does sound hotter than the weather I’m used to back in Malaysia.

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