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. 

 

 

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.

 

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.

 

Save the recipe to your favorite Pinterest board!

 

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.

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Yield: 4

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

Print

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.

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