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Recipe Name: Apple-cucumber Salad With Split Mung Dal - India Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 6

1 Tablespoon(s) Split mung dal
1 European cucumber
1 Granny smith apple
1 Green cayenne pepper, or two
jalapeno chilies seeded
and minced
3/4 Cup(s) Fresh cilantro leaves
loosely packed
2 Tablespoon(s) Fresh lime juice
1/2 Teaspoon(s) Salt, or to taste
* Tempering *
1 Tablespoon(s) Vegetable oil
1 Teaspoon(s) Black mustard seed
1 Teaspoon(s) Cumin seed
1 Tablespoon(s) Dried curry leaves, or
substitute cilantro
15796 35), 35
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 <> on Jan 04, 1999,
converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
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

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