Kosumalli is delightful Indian salad generally made with cucumber, but other vegetables can be used. There are many variations of this salad – this is our sixth version. It is an easy salad to make, once the dal is soaked.
You might like to read What is Kosumalli aka Koshambari.
Cucumber Kosumalli | Indian Cucumber and Lentil Salad
2 small cucumbers, peeled and finely chopped
1.5 Tblspn mung dal (split mung), soaked for 1 hour
juice of 1 lime
sea salt to taste
coriander leaves, to garnish (optional)
0.5 tspn Indian brown mustard seeds
0.25 tspn black gram dal
2 green chillies
1 tspn ghee
Wash the soaked dal well, drain and keep aside.
Mix the chopped cucumber with a pinch of salt. After a few minutes, squeeze out the excess water.
Add the soaked, washed dal and the chopped cucumbers to a salad bowl.
Make a tadka by heating the ghee in a tadka pan or small pan. Pop the mustard seeds in the ghee. When they stop popping, add the slit green chillies and black gram dal. Pour the tadka over the salad and mix.
Just before serving add the juice of a lime and garnish with coriander leaves if desired. Serve cold.