Kosambari (Moong Dal and Cucumber Salad with Peanuts)
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Ingredients
- 100 g split green moong dal
- 1 cucumber
- 100 g carrot, grated
- 30 g desiccated coconut
- 1 green chillies
- 1 lime
- 1 tsp mustard seeds
- 8 curry leaves
- 40 g roasted peanuts
- 1 tbsp coconut oil
Nutrition (per serving)
- Calories
- 254 kcal
- Protein
- 10 g
- Carbohydrate
- 20.3 g
- of which sugars
- 4.7 g
- Fat
- 13.8 g
- of which saturates
- 7.7 g
- Fibre
- 5.5 g
- Salt
- 0.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the split green moong dal in cold water for 30 minutes, then drain well.
- 2
Toss the soaked moong dal with the diced cucumber, grated carrot, desiccated coconut and roasted peanuts in a large bowl.
- 3
Squeeze over the lime juice and toss again.
- 4
Heat the coconut oil in a small pan, add the mustard seeds, curry leaves and chopped green chilli, and fry for 30 seconds until the seeds pop.
- 5
Pour the tempering over the salad, toss well and serve at once.
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