Tender Methi - Mung Dal Salad

This recipe is from Tarla Dalal's magazine. Since it called for tender methi, I planted a handful of methi seeds in a plastic tray on my patio and in about 8 days, harvested the tender saplings which were just enough for this refreshing salad.

Here's how I made the salad -

1/3 cup mung dal - soaked in water for 1/2 hour and cooked in boiled, salted water for 10-12 mins. till cooked but still firm.
Handful of tender methi shoots - leaves and stalks
1 small Persian cucumber
1 green chilli pepper - chopped
Salt, sugar to taste
1/4 tsp lemon juice

Just mix all the ingredients together and enjoy this salad at room temperature.

The tender, fresh methi had only the mildest of bitter tinge, which was perfectly set-off by the mung dal and cool cucumbers.

This was the first time I made this salad, next time I may try adding chopped onions and tomatoes also.

This Tender Methi - Mung Dal Salad goes to the Fenugreek Event at What's Cooking.
This event was started by PJ of Seduce Your Tastebuds.

Also contributing my all time favorite Methi Subji - Methi with Gram Flour (Methi chi Peeth Perleli Bhaji) to the above event.

I'm sending this Tender Methi and the salad I made with it to the Fresh From ur Garden event at Taste Buds.