Indian
Kosambari
A Karnataka salad of soaked split mung, cucumber, coconut, cilantro, and lemon, finished with a crackling mustard-seed, curry-leaf, green-chile, and asafoetida tempering.
4 servings · 20 minutes prep · 2 minutes cook
Ingredients
Soaked Dal and Cucumber
- 1/2 cup hulled split mung beans (moong dal)
- 10 ounces English cucumber, cut into 1/4-inch dice
- 1/3 cup grated fresh or frozen coconut, thawed if frozen
- 1/4 cup chopped cilantro leaves and tender stems
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Diamond Crystal kosher salt, plus more after tasting
Mustard-Seed Tempering
- 2 teaspoons coconut oil
- 3/4 teaspoon black mustard seeds
- 1 small Indian green chile, thinly sliced
- 8 fresh curry leaves, washed and thoroughly dried
- 1/16 teaspoon asafoetida
Directions
Soak and Dry the Dal
- Rinse the split mung beans in a fine-mesh sieve until the water runs clear. Cover with 2 inches of cool water and soak for 60 minutes. Bite one piece; it should be tender through the center but still distinct.
- Drain exceptionally well, then spread the dal on a clean kitchen towel and blot gently. Transfer to a mixing bowl with the cucumber, coconut, cilantro, lemon juice, and salt.
Make the Oggarane
- Heat the coconut oil in a small skillet over medium heat. Add the mustard seeds, cover loosely, and cook until the popping slows, about 30 to 45 seconds.
- Uncover carefully and add the green chile, curry leaves, and asafoetida. Swirl for 10 seconds, just until aromatic, then immediately pour the hot tempering across the salad.
Toss and Serve
- Fold until the mustard seeds and aromatic oil are evenly distributed. Taste for lemon and salt, and serve within 30 minutes while the cucumber is crisp and the dal remains separate.
