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!
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