LENTIL AND MANGO SALAD

For the salad:

❚ 100 g (3 1/2 oz) split moong dal

❚ 1 red onion, finely chopped ❚ 1 cucumber, diced

❚ 1 carrot, grated

❚ 1 raw green or unripe mango, peeled and finely chopped

❚ For the tadka:

❚ 1 tbsp (15 ml) canola oil

❚ 1 tsp (5 ml) black mustard seeds

❚ 1 tsp (5 ml) chili flakes ❚ 1/2 tsp (2 ml) salt

❚ 1 tbsp (15 ml) lemon juice 1. Soak the moong dal in a bowl of cold water for 3–4 hours, then drain thoroughly. return to the bowl with the rest of the salad ingredients.

2. To make the tadka, heat the oil in a small pan and add the mustard seeds. Once they start to sizzle, remove the pan from the heat and add the chili flakes and salt. Pour this over the salad.

3. drizzle the salad with the lemon juice, toss it all well and serve.

4. This will last in the fridge for a couple of days.

Serves: 4