Refreshing Cucumber and Lentil Salad

Ingredients

• 1 cup (200g) split yellow moong dal 1 cup (200g) split yellow moong dal
• 1 cup (200g) split Bengal gram dal 1 cup (200g) split Bengal gram dal
• 1 cucumber, finely chopped 1 cucumber, finely chopped
• 1 carrot, grated 1 carrot, grated
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon fresh coriander leaves, chopped 1 tablespoon fresh coriander leaves, chopped
• 1 tablespoon fresh mint leaves, chopped 1 tablespoon fresh mint leaves, chopped
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 8g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Wash the lentils thoroughly and soak them in water for 2 hours.
2. 2.
   Drain the soaked lentils and set aside.
3. 3.
   In a mixing bowl, combine the lentils, cucumber, carrot, onion, green chilies, coriander leaves, and mint leaves.
4. 4.
   In a small pan, heat the vegetable oil over medium heat.
5. 5.
   Add the mustard seeds and cumin seeds to the hot oil and let them splutter.
6. 6.
   Pour the tempered oil over the lentil mixture.
7. 7.
   Add lemon juice and salt to taste.
8. 8.
   Mix well until all the ingredients are evenly combined.
9. 9.
   Refrigerate for 30 minutes to allow the flavors to meld.
10. 10.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Lentils — Soaking the lentils helps in reducing the cooking time and makes them easier to digest.
• Cucumber — Choose firm and fresh cucumbers for a crisp texture in the salad.
• Mustard seeds — Tempering the salad with mustard seeds adds a unique flavor and aroma.

Tips & Tricks

• For a spicier version, increase the number of green chilies.
• Add a pinch of asafoetida (hing) to the tempered oil for an extra flavor boost.
• Garnish with roasted peanuts or cashews for added crunch.
• Adjust the lemon juice and salt according to your taste preferences.
• Serve the Kosambari as a side dish with Indian meals or as a light and healthy snack.

Serving advice

Serve the refreshing Kosambari salad chilled in individual bowls or as a side dish alongside your favorite Indian main course. It pairs well with dishes like sambar rice, lemon rice, or as a filling for wraps and sandwiches.

Presentation advice

Garnish the Kosambari salad with a sprig of fresh mint leaves and a sprinkle of roasted peanuts or cashews to add visual appeal. Serve it in a colorful bowl or on a bed of lettuce for an attractive presentation.