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Ingredients

• 2 beetroots, washed, peeled, finely grated
• ½ cup raw groundnuts, soaked
• 3" piece raw mango, grated
• 2" piece coconut, fresh, grated
• ½ lemon
• ½ tsp black pepper powder
• 2 sprigs coriander leaves, fresh
• Salt to taste
• For the Seasoning
• 1 tsp oil
• ¼ tsp mustard seeds
• ¼ tsp split Bengal gram (dhuli chana dal)
• ¼ tsp split black gram, skinless (dhuli urad dal)
• 7-8 curry leaves

Method

1. Keep the grated beetroot aside in a deep bowl. If you want the salad with less liquid, put the grated beetroot in a clean muslin cloth and lightly squeeze to remove the juice. This juice can be reserved for later use in juices or salad dressings.
2. For the seasoning, heat the oil in a small pan; add the mustard seeds, Bengal gram, black gram and curry leaves. Sauté on medium heat for half a minute, and as the grams begin to change colour, remove from heat and add this seasoning to the grated beetroot. Toss well together.
3. Add the soaked groundnuts, mango and coconut to the beetroot.
4. In a separate bowl, mix the juice of the lemon with salt and pepper powder. Toss this dressing with the salad.
5. Serve immediately garnished with chopped coriander leaves.