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Apple-Cucumber Salad with Split Mung Dal - India
6 servings
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Apple-Cucumber Salad with Split Mung Dal - India Ingredients
1 tb Split mung
dal
1/2 ts
Salt
; or to taste
1 lg European
cucumber
*
Tempering
*
1
Granny Smith
apple
1 tb
Vegetable oil
1 Green
cayenne
pepper; or two
1 ts Black
mustard
seed
3/4 c Fresh
cilantro
leaves;
1 ts
Cumin
seed
2 tb Fresh
lime juice
1 tb Dried
curry
leaves; or
Instructions for Apple-Cucumber Salad with Split Mung Dal - India
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. 1. Place the dal in a small bowl with 1 cup water and soak for 1 hour. 2. 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. 3. 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 ones 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. Its also a personal diary of the couples travels and adventures. 1998 Jeffrey Alford and Naomi Duguid (Artisan: 1579651135) 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.
Main Ingredient:
Apples
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Cayenne
Cilantro
Cucumber
Cumin
Curry
Dal
Granny Smith
Lime Juice
Mustard
Salt
Vegetable oil
Salads
Dried beans
Cilantro
Apple
Mustard
Lime
Apples
Lunch
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flavor
and
categorization
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