Apple-cucumber Salad With Split Mung Dal – India
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Tamil | Dried beans, Salads | 6 | Servings |
INGREDIENTS
| 1 | T | Split mung dal |
| 1 | European cucumber | |
| 1 | Granny Smith apple | |
| 1 | Green cayenne pepper, or two | |
| jalapeno chilies seeded | ||
| and minced | ||
| 3/4 | c | Fresh cilantro leaves |
| loosely packed | ||
| 2 | T | Fresh lime juice |
| 1/2 | t | Salt, or to taste |
| * Tempering * | ||
| 1 | T | Vegetable oil |
| 1 | t | Black mustard seed |
| 1 | t | Cumin seed |
| 1 | T | Dried curry leaves, or |
| substitute cilantro | ||
| leaves | ||
| 15796 | 35), 35 |
INSTRUCTIONS
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 that 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 when served with a "big-flavor curry" and rice. Place the dal in a small bowl with 1 cup water and soak for 1 hour. Cut the cucumber lengthwise into 4 or 6 wedges. discard the seeds, then cut crosswise into 3/4 inch or 1/2 inch chunks. Place in a large bowl. Core the apple, but do no peel, then cut into small chunks and add to the cucumber. Add the chile. coriander, soaked dal, and lime juice and toss to blend well. Heat a small heavy skillet over medium heat. Add the oil and when it is hot, 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 yellow all over, this quick-cooking dal is from mung beans that 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. Dried leaves are available at most Indian markets and may be kept for weeks. Cilantro may be substituted; or 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 and adventures. 1998 Jeffrey Alford and Naomi Duguid (Artisan: Recipe by: SEDUCTIONS OF RICE by Jeffrey Alford & Naomi Duguid 1998 Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 04, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 28
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 198.6mg
Potassium: 61.9mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g