Moong Dal and Cucumber Salad (Kosambari)
Moong Dal and Cucumber Salad (Kosambari) is a South India salad which typically include some type of soaked lentils or split peas. In today's recipe, soaked split moong dal is used. This dal is widely used in Indian cooking as it is high in protein and digests easily. While you can mix this bean with so many vegetables to make a salad. I like to keep it simple by using cucumber, red onion and cilantro. This salad is seasoned with tempered mustard seed, green chili, salt and a fresh squeeze of lemon. It is nutritious and refreshing.
Ingredients
- 1 Tbsp red onion chopped fine
- 1/4 tsp Fresh Serrano Chili (optional) chopped in small removable pieces
- Moong Bean Cosombrie Salad
- 1/4 cups Moong Dal soaked till soft 3-4 hours
- 1/4 cups fresh coriander
- 1 chopped cucumber
- 1/4 – 1/2 teaspoons of salt
- 1/2 fresh squeezed lemon
Instructions
- Combine all ingredient 1-4
- Add Lemon and Salt just before serving.
- Toss and serve
Notes
Alternatively you can use grated carrots instead of cucumber or diced bell pepper and corn. It is always crisp and refreshing.
Note: Do not add the salt and lemon until just before serving or your vegetables will wilt and not stay crisp for your meal.
