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Ingredientes
- 1 Tbsp. split mung dal
- 1 lrg European cucumber
- 1 x Granny Smith apple
- 1 x green cayenne pepper or possibly two jalapeno chilies seeded and chopped
- 3/4 c. fresh cilantro leaves loosely packed
- 2 Tbsp. fresh lime juice
- 1/2 tsp salt or possibly to taste
- 1 Tbsp. vegetable oil
- 1 tsp black mustard seed
- 1 tsp cumin seed
- 1 Tbsp. dry curry leaves or possibly substitute cilantro leaves
Direcciones
- At the very bottom tip of India is a town called Kanyakumari. It is in the state of Tamil Nadu and nearby Andra Pradesh. This salad, called, kosumbara is a vegetable dish which comes in many guises, all of them delicious. The distinguishing feature about the salad is the use of black mustard seeds for flavor and split mung (moong) dal for color and texture.
- In this version, the combination of crunchy apples and cucumber is very refreshing alone or possibly when served with a "big-flavor curry" and rice.
- 1. Place the dal in a small bowl with 1 c. water and soak for 1 hour.
- 2. Cut the cucumber lengthwise into 4 or possibly 6 wedges. throw away the seeds, then cut crosswise into 3/4 inch or possibly 1/2 inch chunks. Place in a large bowl.
- Core the apple, but do no peel, then cut into small chunks and add in to the cucumber. Add in the chile. coriander, soaked dal, and lime juice and toss to blend well.
- 3. Heat a small heavy skillet over medium heat. Add in the oil and when it is warm, toss in the remaining tempering ingredients. Give a quick stir, then cover to prevent the mustard seeds from popping out. When most of the seeds have popped, about 30 seconds, remove from the heat and pour over the salad. Sprinkled on the salt and toss well. Served in a shallow bowl.
- Serves 6 as part of a rice-based meal.
- MUNG DAL - a strong golden brown yellow all over, this quick-cooking dal is from mung beans which have been hulled and split. It turns slightly duller yellow when cooked.
- WHOLE MUNG are small, dull green and almost round beans. Also called green gram. Whole beans need to be soaked overnight. When skinned and split, they are yellow.
- CURRY LEAVES originate in south India. Also called Kari Patta. Dark green, fresh leaves are preferred and often grown in one's kitchen window. They must be used within a few days of picking. Dry leaves are available at most Indian markets and may be kept for weeks. Cilantro may be substituted; or possibly omit.
- NOTES : SEDUCTIONS OF RICE is more than a cookbook and a guide to the rice of the world. It's also a personal diary of the couple's travels
- This salad sounds very refreshing to us. Especially when served as suggested with rice and a strong curry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 6 servings | |
| Calories 43 | |
| Calories from Fat 24 | 56% |
| Total Fat 2.71g | 3% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 196mg | 8% |
| Potassium 70mg | 2% |
| Total Carbs 5.21g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.01g | 2% |
| Protein 0.46g | 1% |
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