Kosambari

Ingredients

• • Cucumbers (thin, tender) - 4
• • Yellow moong dal (split) - ¼ cup
• • Lemon - ½
• • Curd chillies/Preserved chillies (fried) - 3
• • Coconut (grated, fresh) - 1 tablespoon
• • Coriander leaves (finely chopped) - 1 tablespoon
• • Salt - as required

Ingredients For Seasoning

• • Oil - 1 tablespoon
• • Asafoetida/Hing - 1 pinch
• • Mustard seeds - 1 teaspoon
• • Green chillies (chopped) - 2
• • Curry leaves - 1 sprig

Method

• 1. Soak the dal for an hour and then drain the water.
• 2. Scrape outer skin, check for bitterness and then slice the cucumber into thin rounds.
• 3. Shred the rounds again into thin 1½ inch long even pieces.
• 4. Mix cucumber, dal, salt, coriander leaves, grated coconut, crushed chillies in a bowl.
• 5. Squeeze lemon, fry mustard seeds in a teaspoon of oil and add to the salad.
• 6. Serve within 10 minutes.