Subj : Mung Dal Edamame Salad To : All From : Ben Collver Date : Mon Oct 13 2025 08:45:22 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mung Dal & Edamame Salad Categories: Indian, Salads Yield: 4 Servings MMMMM----------------------------DAL--------------------------------- 1/2 c Yellow mung dal; split 2 c Water; for soaking 1 tb Mustard oil or vegetable oil 1 ts Jeera (cumin) 1/4 ts Hing (asafoetida) 1/2 ts Fresh ginger; minced 1/4 ts Turmeric powder Salt; to taste 3 tb Water; up to 4 tb, - for cooking MMMMM---------------------------SALAD-------------------------------- 1/4 c Red onion; chopped 1/4 c Cucumber; chopped 1/4 c Tomatoes; chopped 1/4 c Edamame * 4 Fresh mint or cilantro - leaves; up to 5, chopped 1 Green chiles; finely chopped Red pepper flakes; to taste 1 1/2 tb Fresh lime or lemon juice; - or to taste Olive oil; to drizzle Salt; to taste * I used ready to eat, if using raw, see note. Lentils: Thoroughly wash the mung lentils 2 to 3 times under stream of water. Soak the lentils in 2 cups of water for at least 2-1/2 to 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 to 15 seconds until 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 tb water to the pot and cover. Let cook on low heat for 8 to 12 minutes until the lentils are thoroughly cooked but retain their shape. You need to check 1 to 2 times in between to see that the lentils are not sticking to the pot bottom, if so, add 1 tb 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 to 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 to 8 minutes until 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 to 2 days. Assembling The Salad: In a medium bowl, toss the cooled lentils & edamame with the chopped vegetables, mint, cilantro & green chiles. Squirt lemon juice, add red pepper flakes, olive oil (if using), and salt to taste. Combine well and serve at room temperature. Recipe by sanjuro Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .