Cucumber Kosambari

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Recipe

Ingredients

	1 cup	Cucumber , finely chopped
	1/4 cup	Moong Dal , split yellow
	2 tablespoons	Coconut , freshly grated
	2 tablespoons	Cilantro , chopped
	1 tablespoon	Lemon juice
	1 teaspoon	Mustard Seed
	1 teaspoon	Vegetable oil
	1 pinch	Asafoetida
	1 unit	Chili , dried red
	5-6 units	Curry Leaf
	—	Salt , to taste

Instructions

1. 1 Wash the split yellow moong dal thoroughly and soak it in water for about 30 minutes.
2. 2 Drain the moong dal and set aside.
3. 3 In a mixing bowl, combine the chopped cucumber, soaked moong dal, grated coconut, and chopped coriander leaves.
4. 4 Add salt and lemon juice to the mixture and mix well.
5. 5 In a small pan, heat the vegetable oil over medium heat.
6. 6 Add the mustard seeds to the hot oil and let them splutter.
7. 7 Add the asafoetida, chopped green chili, dried red chili, and curry leaves to the pan and sauté for a few seconds until fragrant.
8. 8 Pour the tempering over the cucumber mixture and mix thoroughly.
9. 9 Serve the Cucumber Kosambari immediately or let it chill in the refrigerator before serving.