Kosambari Cucumber and moong daal salad with a South Indian style dressing
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.
|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
|1tsp mustard seeds|
|1tsp urad dal / husked, split black gram|
|1tsp cumin seeds|
|11/2 tsp asafoetida|
|1 sprig curry leaves|