Beat the summer with Kosambari - cucumber salad

Ingredients:

- 1 cup chopped cucumber

- 1 tbsp soaked split mung dal

- 1/2 cup grated coconut

- 1/4 cup chopped coriander leaves

- Black salt, to taste

Tempering:

- 1/4 tsp sesame oil

- 1/2 tsp mustard seeds

- 1/2 tsp Organic urad dal

- Pinch of hing (asafoetida)

Instructions:

1. Prepare the Salad Base:

• In a mixing bowl, combine the chopped cucumber, soaked mung dal, grated coconut, and chopped coriander leaves.

• Season with black salt according to taste and mix well. Set aside.

2. Prepare the Tempering:

• Heat sesame oil in a small tempering pan over medium heat.

• Add mustard seeds and let them splutter.

• Add urad dal and sauté until it turns golden brown.

• Sprinkle a pinch of hing and stir for a few seconds until fragrant. Remove from heat.

3. Combine and Serve:

• Pour the prepared tempering over the cucumber mixture into the bowl.

• Toss gently to evenly coat the salad with the tempering.

• Taste and adjust seasoning if necessary.

• Optionally, squeeze some fresh lemon juice over the salad for a tangy twist.

• Serve chilled as a refreshing side dish or enjoy on its own as a light and healthy snack.

This cucumber kosambari salad recipe is not only delicious but also rich in nutrients, making it a perfect addition to your meal. Try it today for a burst of flavours and textures!