Cucumber, Moong Dhal and Coconut Salad
A nutty, sweet and savoury salad using moong dhal.
Make Rafi’s version of this delicious lentil salad to complement your Curry Pack.
Nutty, sweet yet savoury, a satisfying recipe that is great as a light bite or as a way to balance a richer recipe. This salad uses moong dhal, which needs to be left to soak in water for 1 hour.
This recipe adds great texture and freshness to your meal. A perfect accompaniment to our richer Curry Packs or robust recipes like the Bhuna or Vindaloo.
This Salad Spice Mix is commonly known as Kosambari/Koshambari or Kosambari Salad of South India. Kosambari is a refreshing salad made with finely chopped vegetables, coconut and soaked lentils.
Rafi’s son, Lee brought this recipe back from his travels to South India and created a mix that shows off the simplicity of this humble salad.
Ingredients
Serves 2-4 |
| 1/4 tsp Asafoetida |
| 1/4 tsp Mustard Seeds |
| 40g Moong Dhal |
| 15g Desiccated Coconut |
| 1/4 tsp Pul Biber Chilli Flakes |
Instructions
- Add the lentils, coconut and chilli flakes into a bowl and cover with room temperature water. Leave for 1 hour.
- Drain and squeeze out any excess water.
- Add the diced cucumber to a bowl and sprinkle with a pinch of salt and lemon juice, and mix well.
- Leave for 30 minutes.
- Add the cucumber mixture to the dhal mixture and mix well.
- Heat 1 tsp of oil and fry the Asafoetida and Mustard Seeds for 2 minutes over a medium heat.
- Pour this over the salad, mix well and serve.
