A light, fibrous and crunchy warm salad apt for cool days.
Chop veggies and keep aside.
In a pan, heat oil and saute veggies till slightly soft. Especially take care of peas that they have become little soft.
Drain water from the soaked Yellow moong dal and keep the dal in a strainer so that all extra water is removed.
Once the veggies are half done then add soaked and rinsed dal in it.
Saute on high flame for 2 to 3 minutes till dal gets slightly soft.
Season with salt, ginger, green chillies and lemon juice.
Serve it warm only, with love, soup optional.
If you plan to make it ahead of time then once made, cover it and leave as it is. Warm it at the time of serving.
During summers, add tomatoes and cucumber and serve at room temperature. Avoid peas and beans in summers.