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Sri Lankan green mung dhal-coconut salad(mallung).

Sri Lankan green mung lentil/dhal-coconut salad.

A healthy vegan/vegetarian salad that can be breakfast as well as a side dish for your rice and curry. 

Serving Sri Lankan Green moong dhal salad(mallung).

A Sri Lankan recipe for any type of diet.

It’s vegan, vegetarian, gluten-free, low carb and easy to make.

I’ve served the Sri Lankan version of the green moong/mung-coconut salad for breakfast as well as with a rice and curry menu.

If I had to choose between the usual green gram bowl with fresh coconut and lunumiris, I would prefer to have it like this semi-cooked green gram salad which quite honestly makes a refreshing change. 

Sri Lankan green gram sambol with coconut, easy skillet salad for rice and curry.

What is a”mallung”?

In Sinhalese, we call this green gram salad a”mallung” which will consist of freshly scraped coconut and a type of green leaves or veggies.

There might be a little stir-frying involved but basically, it’s a salad.

green mung bean salad recipe for a vegan/vegetarian diet. easy skillet dish.

Utensils/appliances needed for the Sri Lankan green gram salad.

  • Large pan to soak the green mung bean overnight.
  • Coconut Scraper.
  • Chopping board/knife.
  • Large frying pan.
  •  

Workflow to make the green gram salad.

Soak the raw green gram overnight.
Boil the green gram.
Scrape the coconut.
Assemble all ingredients and stir-fry in the pan.

Can I make the green mung dhal salad with bean sprouts?

Yes, you can make them with bean sprouts.

Thank you note to my readers.

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Sri Lankan green mung bean-coconut salad(mallung). A healthy vegan/vegetarian salad that can be breakfast as well as a side dish for your rice and curry

Similar Sri Lankan vegan/vegetarian recipes you might like.

Sri Lankan fried brinjal and onion salad.

Sri Lankan”kalupol”coconut salad.

Sri Lankan banana flower fry.

Sri Lankan banana flower stir-fry.

 

Sri Lankan green mung dhal-coconut salad.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

4 tablespoons of oil
A sprig of curry leaves
2 green chillies chopped
1 large onion chopped fine
1/2 teaspoon of Turmeric powder
1/2 teaspoon mustard seed
1/2 teaspoon of chilli flecks(reduce or omit if you want the mallung to mild)
1 and 1/2 cup boiled green mung gram
1 cup of fresh coconut 
Salt to taste 
1/2 lime of juice

Method

How to boil green gram/mung bean.

Add the mung bean to a large bowl and completely submerge it in water and soak overnight.

Once you’ve soaked the green moong, drain the water it has been soaked in.

Pour fresh water in the same pan, boil the water till bubbles appear.

Then add the green mung dhal to the boiling water and season the water with salt.

Cook for 15-20 minutes or until the green gram is soft.

Once the moong dhal is soft drain the water(don’t throw this water, it’s filled with nutrients so drink it up!).

How to make the mung dhal-coconut salad.

Place a medium-sized frying pan over low medium heat.

Pour in the oil, add curry leaves, green chillies, chopped onions, turmeric, cook the ingredients until onions turn golden(3 minutes)over low-medium heat.

Add the mustard seeds cook until they pop and immediately add the fresh coconut to the pan.

Add the chilli flecks, over low heat, cook and combine the fresh coconut with the tempering ingredients.

Cook until the moisture on all coconut has been removed. less than 5 minutes.

Add the boiled green gram to the pan, combine and season with salt, continue cooking until all ingredients are combined well.

Taste for seasoning, then remove the pan from the stove, pour in the lime juice.
Serve warm for breakfast or as a side dish to your Sri Lankan menu.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Yield: 4

Sri Lankan green mung bean-coconut salad(mallung).

Sri Lankan green mung bean-coconut salad(mallung). A healthy vegan/vegetarian salad that can be breakfast as well as a side dish for your rice and curry. 

Sri Lankan green mung bean-coconut salad(mallung).

A healthy vegan/vegetarian salad that can be breakfast as well as a side dish for your rice and curry.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 1 day
Total Time 1 day 35 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 4 tablespoons of oil
  • A sprig of curry leaves
  • 2 green chillies chopped
  • 1 large onion chopped fine
  • 1/2 teaspoon of Turmeric powder
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon of chilli flecks(reduce or omit if you want the mallung to mild)
  • 1 and 1/2 cup boiled green gram
  • 1 cup of fresh coconut
  • Salt to taste
  • 1/2 lime of juice

Instructions

How to boil green gram/mung bean.

  1. Add the mung bean to a large bowl and completely submerge it in water and soak overnight.
  2. Once you’ve soaked the green moong, drain the water it has been soaked in.
  3. Pour fresh water in the same pan, boil the water till bubbles appear.
  4. Then add the green mung dhal to the boiling water and season the water with salt.
  5. Cook for 15-20 minutes or until the green gram is soft.
  6. Once the moong dhal is soft drain the water(don’t throw this water, it’s filled with nutrients so drink it up!).

How to make the mung dhal-coconut salad.

  1. Place a medium-sized frying pan over low medium heat.
  2. Pour in the oil, add curry leaves, green chillies, chopped onions, turmeric, cook the ingredients until onions turn golden(3 minutes)over low-medium heat.
  3. Add the mustard seeds cook until they pop and immediately add the fresh coconut to the pan.
  4. Add the chilli flecks, over low heat, cook and combine the fresh coconut with the tempering ingredients.
  5. Cook until the moisture on all coconut has been removed. less than 5 minutes.
  6. Add the boiled green gram to the pan, combine and season with salt, continue cooking until all ingredients are combined well.
  7. Taste for seasoning, then remove the pan from the stove, pour in the lime juice.
  8. Serve warm for breakfast or as a side dish to your Sri Lankan menu.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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Amanda Louks

Wednesday 9th of December 2020

This looks so good! Going to try it. I visited Sri Lanka last year and I really enjoyed so many things about that visit including the food!

jehan

Saturday 12th of December 2020

Hi Amanda, Thank you for your patience. Hope you try this healthy recipe. When everything turns to normal and traveling is not restricted, maybe you can visit the island again?

Brooke

Monday 27th of July 2020

You never say how much mung bean to soak!

jehan

Tuesday 28th of July 2020

Hi Brooke, I have mentioned the green mung bean. I have written the ingredients according to the stages you have to add it so it's just before the scraped coconut. it's mentioned as"1 and 1/2 cup boiled green mung gram". Hope this helps. Regards J

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