I have been wanting to make something with Meyer lemons for a long time. They are only available on the east coast for a few short months during winter. When I found them the other day at the grocery store next to a bunch of beautiful rainbow carrots, I knew exactly what to make- a cool, crisp, crunchy, tangy and fragrant salad.
Here are the key players:
Moong dal, otherwise known as green gram dal, is native to India. It is high in protein, fiber and other nutrients. I sprouted the moong dal at home over a few days and used them raw in this salad.
Meyer lemons, native to China, are a cross between lemons and oranges. They are slightly less sour than regular lemons.
Rainbow carrots are a colorful version of regular orange carrots. Some colors taste slightly sweeter but provide all the nutritional value.
1 pound of peeled and grated carrots
1/2 cup sprouted moong dal
1/2 teaspoon olive oil
1/4 teaspoon mustard seeds
a few curry leaves
1 green chili, cut into a few pieces (optional)
juice of one lemon
a pinch of salt
a bunch of cilantro
Put the shredded carrot in a bowl.
Add the sprouted moong dal and mix well.
Heat the olive oil in a small sauté pan or ladle. When heated, add the mustard seeds.
Once the mustard seeds start popping, add the curry leaves.
Turn the heat off and add the sliced green chiles.
Add to the carrot mixture. Add salt, cilantro and lemon juice. Mix well.
Serve cold or at room temperature.
How to sprout the moong dal:
1- Add some moong dal to a bowl with water. Cover and soak overnight.
2- Drain the water and add the moong to a lightly damp towel paper towel. Enclose the moong well. And leave for 1-2 days until you are happy with the size of the sprouts.