Indian cuisine · Salads & Mezze

Kosambari (Lentil & Cucumber Salad)

A raw moong dal salad with cucumber, carrot and desiccated coconut, finished with a sizzling mustard-seed tadka.

Ingredients · for 4 servings

• 100g moong dal (split mung beans)
• 1 cucumber
• 1 carrot
• 4 tbsp desiccated coconut
• 1 green chilli
• 1/2 bunch coriander
• 1 lime
• 1 tsp mustard seeds
• 10 curry leaves
• 2 tbsp oil
• Salt

Instructions

1. Rinse the moong dal and soak in cold water for 2 hours until the grains are soft but still have some bite; drain well.
2. Peel the cucumber, halve lengthwise, scoop out the seeds with a spoon and dice finely; coarsely grate the carrot and slice the green chilli into thin rings.
3. Toss the moong dal, cucumber, carrot, desiccated coconut and roughly chopped coriander together lightly in a bowl.
4. Season to taste with salt and lime juice – salt only just before serving, or the cucumber will release water.
5. For the tadka, heat the oil in a small pan, add the mustard seeds and let them crackle for 30 seconds, then add the curry leaves and fry for 10 seconds.
6. Pour the hot tadka over the salad, toss lightly once, and serve chilled right away.