Cucumber-moongdal koshumbari/kosambari

Name: Cucumber-moongdal koshumbari/kosambari
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Cuisine: En
Ingredients: 1 whole cucumber; 2 to 3 green chillies; 4 to 5 sprigs of coriander; salt as required; A fist full of moong dal; a pinch of asafoetida; 1 tablespoons of oil; 1 teaspoon mustard seeds; 1 or 2 tablespoons of fresh grated coconut

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Starter

3 servings

Very Easy

25 min

Ingredients

1 whole cucumber
2 to 3 green chillies
4 to 5 sprigs of coriander
salt as required
A fist full of moong dal
a pinch of asafoetida
1 tablespoons of oil
1 teaspoon mustard seeds
1 or 2 tablespoons of fresh grated coconut

Preparation

Preparation15 min

Cook time10 min

First of all soak Moong dal for an hour or so, it becomes quite soft when you break with your nails it just splits, you would know it , It even swells up.
Once it is well soaked, drain the water completely and keep it aside.
Cut the cucumber into thin slices just as shown in picture, you can use the skin too, if you don't mind eating it, and is definitely good for health.
Mix Moong dal, cucumber, grated coconut and finely chopped coriander leaves.
Take a kadai heat oil in it and then add mustard seeds once they splutter add the chopped green chillies, once they slightly change colour, pour it on top of the cucumber mixture, on it add the pinch of asafoetida.
Just before serving add the required quantity of salt and mix everything together and serve immediately.
You can also add a squeeze of (1 to 2 tablespoons) lemon juice which is optional, and of course it gives a great taste to the kosambari.