The summer heat is getting harsher with each day passing and the only way to beat the heat is to eat healthy and fresh meals during the day.
This healthy salad is not only stomach filling, but it also gives a refreshing feeling to your appetite.
Black Masoor dal is considered as a diet rich lentil, loaded with dietary fiber and iron, it satisfy up to 25% of the daily fiber requirement of the body.
Raw mango is one of the healthiest fruits one can consume in the summer. It has exceptional benefits and also helps in weight loss.
Cucumber contains 95% water, which means eating them on a hot summer day can help you stay hydrated. With vitamin K, B vitamins, copper, potassium and vitamin C, it can help you to avoid nutrient deficiencies.
Tomatoes contain 94% water and is also packed with antioxidants, along with Vitamin A, C and K. It also decreases the risk of heart diseases, diabetes and cancer.
Mint is a popular herb which is a well known mouth and breath freshener. It has several benefits which include proper digestion and weight loss.
Lemon has several health benefits associated with it. It is well known as a useful treatment for kidney stones, reducing strokes and lowering body temperature.
These are the main ingredients I would suggest you to use in Salads, this summer.
My version of the Summer Salad? I am
Beating the heat with Healthy Masoor salad.
- Black masoor dal (soaked overnight and boiled) 1 cup
- Raw mango ( cut into cubes) 3 tbsp
- Cucumber 4 tbsp
- Tomatoes 4 tbsp
- Onions 3 tbsp
- Green capsicum 4 tbsp
- Mint leaves 3-4 sprigs
- Lemon juice 2 tsp
- Coriander (chopped) 2-3 tbsp
- Salt to taste
- Crushed black peppercorns 1/2 tsp
- Chaat masala 1+1/2 tsp
- Oil 1/2 tbsp
- Sesame seeds 2 tsp
- Curry leaves 3-4
- Asafoetida (hing) pinch
- Soak the Masoor Dal overnight, boil and strain it.
- Cut raw mango, tomatoes, cucumber, green capsicum and onions into cubes.
- In a clean mixing bowl take the black masoor dal and add the cut vegetables.
- Season with salt, black pepper powder , chaat masala and lemon juice. Add coriander and mint leaves.
- For tempering, in a pan, take oil, add sesame seeds, asafoetida and curry leaves. Unite this with the salad. Mix well.
- Serve in a pot on a bed of mint leaves. Garnish with raw mango or lemon wedge.
Note: This salad can be consumed immediately or can be chilled and then served.
My mother and daughter bond strengthened when I prepared this salad along with her. Try this refreshing salad at home and let me know how it turned out to be….