Moong dal salad is one of the essentials during festive days in South India. It makes a good snack to binge.
Soak the moong dal and bengal gram in water for two hours.
Cut the cucumber into small pieces.
Grate the coconut.
Take oil in a pan, add mustard seeds, once it splutters, put asafoetida, green chilly and curry leaves. Keep it aside for later use.
Drain the water from the soaked dal, put it in a colander for sometime.
Put the dal and cucumber in a wide bowl. Add salt to it. Put grated coconut. Add the seasoning and mix well. Moondal Koshambir is ready to serve