2 cucumbers 1 lemon 1/2 c. moong dhal 2 tsp. oil 1 tsp. mustard 2 Tbsp. coriander leaves 1/8 tsp. asafoetida 1 tsp. salt
Peel the skin off the cucumbers and shred them Soak moong dhal in a cup of water for 15 minutes. Remove the water and spread the dhal on a paper towel for 2 minutes. Add the dhal and salt to the cucumber. Soak asafoetida in 2 teaspoons of water for 10 minutes and mix this asafoetida water with the cucumber. In a fry pan heat 2 teaspoons of oil and add mustard seeds. When mustard seeds crack, remove pan from heat and pour the cracked mustard seeds into the cucumber. Take juice out from 1 lemon and add it to the cucumber mixture. Garnish it with coriander leaves.