Cucumber Kosambari

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Recipe

Ingredients

1 cup	cucumber, finely chopped
1/4 cup	split yellow moong dal
2 tablespoons	freshly grated coconut
2 tablespoons	fresh coriander leaves, chopped
1 tablespoon	lemon juice
1 teaspoon	mustard seeds
1 teaspoon	vegetable oil
1 pinch	asafoetida (hing)
1 unit	green chili, finely chopped
1 unit	dried red chili
5-6 units	curry leaves
—	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.