Moong Dal Chaat (Indian Yellow lentil Salad)

For the moong dal:

• 3/4 cup petite yellow lentils/ moong dal, (split and skinned green moong beans), washed and soaked for at least an hour
• 1 teaspoon oil (omit for Oilfree and dry toast the lentils)
• 1/4 teaspoon cayenne or Indian red chili powder
• 1/4 teaspoon Turmeric
• 1/2 teaspoon salt
• 1 cup water

For the toppings:

• 1/4 cup chopped red onion
• 1 green chili such as serrano minced, or use 2 tablespoons bell pepper
• 1/2 inch ginger minced
• 1/4 cup or more grated carrot
• 1 tomato chopped small
• 2 tablespoons chopped green onion
• 1/4 cup chopped cilantro
• 2 tablespoons chopped mint, optional
• 1/4 cup or more chopped apple or pomegranate or other crunchy fruit
• 1/2 teaspoon chaat masala or use 1/4 teaspoon Indian sulfur salt (kala namak)
• 1/2 teaspoon ground cumin preferably lightly toasted
• 1/4 teaspoon paprika
• 2 teaspoons or more lime juice