Kosambari Cucumber and moong daal salad with a South Indian style dressing
Radhika
September 2, 2021
This salad is called Koshambari and is made with lentils. The lentils which are commonly used are moong lentils and Bengal gram (chana dal). Veggies like carrots or cucumber are typically added. Addition of fresh coconut is one of the highlight in kosambari. A final tempering of mustard seeds and curry leaves is also done. However, the tempering part can be skipped.
Moong daal is known to have anti-inflammatory and antimicrobial properties that help in fighting harmful bacteria and colds. Cucumbers are packed with antioxidants and are extremely hydrating. So here is a perfect combo of health and flavours for you to enjoy.
No Reviews
Ingredients
Adjust Servings
| 2tbsp (30 gms) yellow mung dal | |
| 2cups cucumber finely chopped | |
| 2 green chillies finely chopped | |
| 4tbsp grated fresh coconut / dry desiccated coconut | |
| Salt to taste | |
| 1 Juice of lime | |
| Coriander leaves to garnish |
Ingredients for tempering
| 2tsp oil | |
| 1tsp mustard seeds | |
| 1tsp urad dal / husked, split black gram | |
| 1tsp cumin seeds | |
| 11/2 tsp asafoetida | |
| 1 sprig curry leaves |
Directions
1.
Wash and soak mung daal in one cup water for 3-4 hours. Later drain all the water well.
Mark as complete
2.
Combine all the ingredients for the salad in a bowl. Mix with lime juice.
Mark as complete
3.
Tempering the salad
Mark as complete
4.
Heat oil in a small pan
Mark as complete
5.
Add the mustard seeds, cumin seeds, urad daal, and asafoetida and curry leaves. Allow the mustard seeds to splutter.
Mark as complete
6.
Now mix the contents with the salad.
Mark as complete
7.
Garnish with coriander leaves and serve. Can be serve chilled or at room temperature.
Mark as complete
Notes
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
Leave a Reply