In South Indian cuisine, salad or kosambari plays a very important role and gets prepared more often than you can imagine, especially during summer. It’s always made with cucumber, carrot and/or lentils and served as a side dish for lunch, to relish with the rice. In Udupi, salad or kosambari is also prepared using lentils alone.
Out of all varieties my family favorite is chana lentil and cucumber salad. In summer everyday such salads are made to beat the heat and keep body fit. Protein packed chana lentil and body coolant cucumber together make this chana lentil and cucumber salad healthy and keeps adverse affects of summer at bay. Fresh, tender cucumber is cubed and mixed with half ground bengal gram lentil, then spiced with green chilly and dressed with lemon juice. Grated coconut and coriander leaves garnish the salad making it colorful. Hmmmm… salivating…
Easy, simple and quick salad recipe is here.
Chana Lentil and Cucumber Salad | Kadale Bele Kosambari
Ingredients
- Chana lentil- 2 fistful
- Cucumber- 2 medium sized
- Green chilly- 1 no.
- Salt- 3/4 tsp
- Lemon- Half or 1 tsp juice
- Coriander leaves- fistful
- Grate coconut- 2 tsp
Instructions
Preparation
- Soak chana(bengal gram) dal for 20 mins.
Method
- Wash cucumber in enough water and pat them try. Chop cucumber into fine cubes.
- Add soaked bengal gram lentil and green chilly in to mixer and pulse ir for a while. It is not required to grind them, some of the lentils should break that's it.
- In a wide bowl combine pulsed bengal gram lentil, cucumber cubes, grated coconut and coriander leaves. Give a quick stir. Just before serving add salt and squeeze lemon juice.
- Healthy and tasty chana lentil cucumber salad is ready to serve.
Note
- Add salt and lemon juice just before serving. Otherwise cucumber oozes out more water.
- Based on seasonal availability you can substitute lemon juice by grated raw mango. Mango too gives unique taste to salad.
- You can add seasoning as well to the salad that will enhance the look and taste.
Meet you all with one more interesting recipe. Till then bye.
