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Name: Apple-Cucumber Salad with Split Mung Dal - India
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 tb Split mung dal; 2 tb Fresh lime juice; 3/4 c Fresh cilantro leaves;; 1 lg European cucumber; 1 Green cayenne pepper; or two; 1 tb Vegetable oil; 1 Granny Smith apple; 1 ts Black mustard seed; 1 ts Cumin seed; 1/2 ts Salt or adjust amount to taste; 1 tb Dried curry leaves; or; * Tempering *

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INGREDIENTS

1 tb Split mung dal
2 tb Fresh lime juice
3/4 c Fresh cilantro leaves;
1 lg European cucumber
1 Green cayenne pepper; or two
1 tb Vegetable oil
1 Granny Smith apple
1 ts Black mustard seed
1 ts Cumin seed
1/2 ts Salt ; or adjust amount to taste
1 tb Dried curry leaves; or
* Tempering *

Servings

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. 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,

NOTES

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Apple-Cucumber Salad with Split Mung Dal - India

1 tb Split mung dal
2 tb Fresh lime juice
3/4 c Fresh cilantro leaves;
1 lg European cucumber
1 Green cayenne pepper; or two
1 tb Vegetable oil
1 Granny Smith apple
1 ts Black mustard seed
1 ts Cumin seed
1/2 ts Salt or adjust amount to taste
1 tb Dried curry leaves; or
 * Tempering *

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 <kitpath@earthlink.net> on  Jan 04, 1999,

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Nutrition

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Serving Size: 1 Serving (54g)
Recipe Makes: 6 servings

Calories: 41
Calories from Fat: 17 (41%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 2.9mg		0 %
Potassium 110.6mg		3 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 5.4g
Protein 0.6g		1 %
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Calories per serving: 41

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