A salad prepared using soaked Bengal Gram Dal and Cucumber. It is prepared during festivals and all auspicious occasions.
Time required: 10 Minutes + Soaking time
3tbsp Kadalebele / Bengal Gram Dal
1 Green Chili, Chopped finely
3 Sprigs Coriander leaves, Chopped finely
¼ Cup Grated Coconut
Juice of 1 Lemon
Salt to taste
For the Seasoning:
½ tsp Mustard Seeds
Few Curry leaves
Soak Kadalebele for 30 minutes. Peel and chop Cucumber finely. Remove to a mixing bowl. Add soaked Kadalebele, Coriander leaves, Green Chili, Lemon Juice, Salt and Coconut to it and mix well.
Heat Oil in a pan, add Mustard Seeds and when they splutter add Curry leaves. Add this to the Kosambari / Salad and mix well.