This Cucumber and Moong Salad is called Koshambari and is made with lentils. The lentils which are commonly used are green gram (moong dal) and Bengal gram (chana dal).
Veggies like carrots or cucumber are typically added. Addition of fresh coconut is one of the highlights in Kosambari. A final tempering of mustard seeds and curry leaves is also done. However, the tempering part can be skipped.
Moong daal is known to have anti-inflammatory and anti-microbial properties that help in fighting harmful bacteria and colds. Cucumbers are packed with antioxidants and are extremely hydrating. So here is a perfect combo of health and flavours for you to enjoy.
This dish can be served chilled or at room temperature.
Radhika Howarth is a food consultant, nutritionist, digital content creator and a flavour enthusiast. In this ‘iGlobal’ column, she shares special treats from Radikal Kitchen – which stands for flavours without borders; her journey exploring, enjoying and experimenting with flavours and foods from around the world.
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