Kosambri, also known as kosumali, combines fresh veggies with moong dhal, lemon juice and a few other ingredients for a simple salad that is a refreshing addition to any Indian meal. This recipe requires a little advance prep as the moong dhal needs to soak for a few hours.
1/2 cup split moong dhal
2 cucumbers, peeled, seeded and finely diced
1 tbsp lemon juice
1 or 2 green chillies, split lengthwise
1/4 cup cilantro, chopped
1 tsp canola or other vegetable oil
1/2 tsp mustard seeds
1 tsp urad dhal
1/4 tsp salt
1. Soak the moong dhal in water for 2 or 3 hours.
2. Drain water from the moong dhal. Put the diced cucumber, moong dhal, green chillies, lemon juice, cilantro and salt in a bowl and mix.
3. In a small frying pan, heat the oil. Add the mustard seeds when the oil is hot. When the mustard seeds start popping, add the urad dhal. Saute until the urad dhal browns. Remove from heat and add to the cucumber. Toss well. Add salt if needed.
4. Serve immediately. Kosambri can be kept in the fridge, but tends to be better if served just after preparation as salt pulls water from the cucumber and creates a mushy, slushy salad.
Variation: Substitute grated carrot and finely diced tomatoes (seeds removed) for the cucumber, and increase the lemon juice by half.