Cucumber Kosmalli - Seasoned Cucumber and Lentil Salad (GF, V)

Cucumber Kosmalli - Seasoned Cucumber and Lentil Salad (GF, V)

II’m sure you’ve all heard of the story of Rip Van Winkle, who after sleeping for 20 years woke up to find that the world had gone by!

Right now, I’m feeling a little like him. I’ve been away from my blog for just over a month and it seems like I’ve been away for ages. More than that, I seem to be in a situation where I feel I should be back at my blog but somehow am not able to get down to it!

I have quite a few “drafts” waiting to see the light of day as “posts”. So I have decided I should post some of them now and reduce the size of my drafts folder. This salad is the beginning. Hopefully, this exercise should also help me get out of my inertia and back to my former “bloggy self”.

This Cucumber Kosmalli is a great salad especially in summer. I understand it is served as a part of wedding lunches in certain parts of India. I find it a very nice accompaniment to a typical South Indian lunch or even just plain “thayir chadam” (yogurt rice).

Kosmalli can be made with grated carrots instead of cucumber. This is another tasty salad.

Cucumber Kosmalli - Seasoned Cucumber and Lentil Salad (GF, V)II’m sure you’ve all heard of the story of Rip Van Winkle, who after sleeping for 20 years woke up to find that the world had gone by! Right now, I’m feeling a little like him. I’ve been away from my blog for just over a month and it seems like I’ve been away for ages. More than that, I seem to be i...

Summary

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  • Coursesalad
  • Cuisineindian
  • Yield4 servings 4 serving

Ingredients

Small cucumbers
1 large or 2
Green gram (moong) dal
1/2 cup
Fresh grated coconut
2 tbsps
Lemon juice
2 tsps
Salt
to taste
Oil
2 tsps
Mustard seeds
1 tsp
Cumin seeds
1 tsp
Asafetida
a pinch
Green chillies, chopped
1 or 2
Curry leaves
1 sprig

Steps

  1. Soak the dal in water for an hour. Drain and keep aside.
  2. Peel and chop the cucumber into small pieces. Mix the cucumber, dal, coconut, green chillies, salt and lemon juice.
  3. Heat the oil, splutter the mustard seeds and then add cumin seeds, asafetida and curry leaves. Add to the salad, mix well and serve.
  4. The salad can be partially prepared in advance and chilled. Add the salt and the tempering just when you are ready to serve it.