• Chef Yogi

KOSAMBARI (mung dhal salad)


FROM SAVI: Kosambari, an interesting salad with an interesting name is a perfect salad for summertime. This salad is reserved for the festival days or special occasions when we have guests at home. It is a light side dish that pairs well with all the other Indian festival foods which are traditionally heavy, dense and decadent. This salad is made with chopped vegetables and greens (which were grown in our garden!) and citrus

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The salad is like any other Indian dish - very versatile. This combination of mung dhal and cucumbers, tart apple, and coconut is just one combination of so many different varieties. I have tried various types of vegetables, fruits and greens. I have also tried it with various vegetables like zucchini, steamed beets, purple cabbage, shredded broccoli stems, with a combination of firm peaches, star fruit and apples. I have enjoyed all of them! What makes the salad special is fresh shredded coconut, and the infused oil which is used as a dressing. The infused oil is smoky mustard seeds, curry leaves and green chili in any kind of oil. Then it will combined with lemon juice and herbs of freshness. This salad can be served at room temperature or cold and makes a great picnic salad.


KOSAMBARI SALAD INGREDIENTS

1/2 C. mung dhal

1 C. finely diced cucumber

1/2 C. granny smith apples

1/2 C. grated coconut (I use the freshly grated from the frozen section of Indian store)

1/4 C. finely chopped cilantro

Juice of 1 lemon or lime


INFUSED OIL INGREDIENTS

1 TBS. oil (sunflower, avocado or grapeseed)

1/2 tsp. black mustard seeds

1 tsp. Urad dal (optional, for crunch)

10 fresh curry leaves

1 green chili, slit

Salt (wait until the recipe is complete then add to taste)


Procedure

Soak mung dhal in cold water for at least 2 hours, rinse in cold water and let them rest in a colander to drain any excess water.


In a large mixing bowl, add mung dhal, cucumber, apple, coconut, lemon juice and cilantro and mix thoroughly.


For Infused oil - heat the oil in a small skillet, once oil gets a little hot and smoky, add the mustard seeds and let them pop. Then add urad dhal, green chili and curry leaves and toast them for a minute or so on a low heat. Add this oil to the salad, and mix again.

This salad is almost ready, you can let it sit in the refrigerator until you are ready to serve.

Add salt and mix throughly before you serve.


Serve as a side salad, a taco filling,or just as is as a meal.


Tips: You can skip the urad dhal and instead add sunflowers seeds at the end.

Try the salad with grated carrots,thinly sliced cabbage, riced cauliflower or riced broccoli.






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