Green Gram and Cucumber Healthy Vegetarian Salad Recipe

Yummy Vegetarian South Indian Salad


Eating Salad is really very good for health. Today we are sharing the South Indian States famous Cucumber & Green Gram Salad which is really so yummy & good for health. The cucumber or less formally cuke, is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables. There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars have been created. In North America, the term “wild cucumber” refers to plants in the genera Echinocystis and Marah, but these are not closely related. The cucumber is originally from South Asia, but now grows on most continents. Many different types of cucumber are traded on the global market. A few cultivars of cucumber are parthenocarpic, the blossoms creating seedless fruit without pollination. Pollination for these cultivars degrades the quality. In the United States, these are usually grown in greenhouses, where bees are excluded. In Europe, they are grown outdoors in some regions, and bees are excluded from these areas. Most cucumber cultivars, however, are seeded and require pollination. Thousands of hives of honey bees are annually carried to cucumber fields just before bloom for this purpose. Cucumbers may also be pollinated by bumblebees and several other bee species. Most cucumbers that require pollination are self-incompatible, so pollen from a different plant is required to form seeds and fruit. Some self-compatible cultivars exist that are related to the ‘Lemon’ cultivar. Symptoms of inadequate pollination include fruit abortion and misshapen fruit. Partially pollinated flowers may develop fruit that are green and develop normally near the stem end, but are pale yellow and withered at the blossom end. Traditional cultivars produce male blossoms first, then female, in about equivalent numbers. Newer gynoecious hybrid cultivars produce almost all female blossoms. They may have a pollenizer cultivar interplanted, and the number of beehives per unit area is increased, but temperature changes induce male flowers even on these plants, which may be sufficient for pollination to occur. The mung bean (Vigna radiata), alternatively known as the green gram, maash, or moongv is a plant species in the legume family. Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft. Mung beans are light yellow in colour when their skins are removed. Mung bean paste can be made by dehulling, cooking, and pulverizing the beans to a dry paste. Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used; but in Gujarat, Kerala & Tamil Nadu, whole mung beans are commonly boiled to make a dry preparation often served with rice gruel. Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups. Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. In Bangladesh and West Bengal the stripped and split bean is used make soup-like dal known as Moog dal. In the South Indian States of Karnataka, Tamil Nadu, Telangana and Andhra Pradesh, steamed whole beans are seasoned with spices and fresh grated coconut in a preparation called Usli in Kannada or Sundal in Tamil. In Gujarat socked and fermented mung daal with ginger paste used to make delicious green beanfrying balls called Daal Vada and same is called Ram Laddu in north India. In south and north Indian states, mung beans are also eaten as “crepes”. They are soaked in water for six to 12 hours. Then they are ground into fine paste along with ginger and salt. Then the crepes (Chilla) are made on a very hot griddle. These are usually eaten for breakfast. This provides high quality protein that is rare in most Indian regional cuisines. Mung beans are germinated by leaving them in water for four hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for four hours over the period of a week. They are usually simply called “bean sprouts”. However, when bean sprouts are called for in recipes, it generally refers to mung bean or soybean sprouts. Mung bean sprouts are stir-fried as a Chinese vegetable accompaniment to a meal, usually with garlic, ginger, spring onions, or pieces of salted dried fish to add flavour. Uncooked bean sprouts are used in filling for Vietnamese spring rolls, as well as a garnish for phở. They are a major ingredient in a variety of Malaysian and Peranakan cuisine, including char kway teow, hokkien mee, mee rebus, and pasembor.




2 Thin Tender Cucumber

1/6  Tsp Green Gram Lentil { Dal }

1/2 Lemon

2 Fried Curd Chillies

1/3 Tsp Grated Fresh Coconut

1/3 Tbsp Coriander Leaves finely chopped





Few Mustard Oil

Few Mustard Seeds







First we scrap the outer skin of the Cucumber then we check for bitterness. Slice it into thin rounds then shread the rounds again into thin pieces. Cook the Green Gram Lentil in sufficient Water till it splits. Drain off excess water. Mix the Salt, Coriander Leaves,Cucumber, Lentil, Crushed Chillies & Grated Coconut into a bowl then squeeze lemon. Fry Mustard Seeds in few Mustard oil. Add to the salad. Eat or serve this salad with in 5-10 minutes maximum.

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