Lentil Salad with Cucumber

Last Updated on August 22, 2021 by Chef Mireille

Kosumalli is a classic South Indian type of salad where lentils are mixed with a vegetable. In this vesion of Kakadi Kosumalli, I have used one of the most popular veggies to have in this salad – cucumber. However, other variations are sometimes made using veggies like carrot or in modern times, chayote or zucchini. This South Indian Style Lentil Salad with Cucumber is a healthy and refreshing salad to enjoy on hot summer days!

Kakadi Kosumalli

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This is one of the most popular and standard South Indian salads. It is always included in the traditional South Indian wedding meal, traditionally served on banana leaves.

Cucumbers

Cucumbers are one of my favorite vegetables, especially in summertime. They are naturally cooling and I literally eat them the same way I would an apple, especially the small Persian ones which make an easy hand held snack.

If you are on any kind of weight loss journey, cucumbers should be a go to vegetable that you can add to any meal to fill you up more, with very little calories.

With only 45 calories in 11 ounces and 0 fat, this is a snack you can enjoy any time you are hungry!

Now when you want to make it a little more elaborate, you can make this delicious Lentil Salad with Cucumbers. Lentils are also packed with protein and fiber, making this such a healthy combination of ingredients.

Let’s check what ingredients we need to make this delicious healthy salad.

The Ingredients

• split and hulled mung beans (green gram)
• cucumbers
• freshly grated coconut (or frozen)
• cilantro
• green chillies
• ghee
• brown mustard seeds
• asoefetida
• curry leaves
• salt

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How to make South Indian Lentil Salad

• Boil lentils.
• Make a tadka by frying mustard seeds, curry leaves and asoefetida.
• Combine with the rest of the salad ingredients.

• Enjoy chilled or at room temperature

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Lentil Salad with Cucumber

Course: Salad

Cuisine: Indian

Servings: 4 people

1x2x3x

Calories: 115kcal

Ingredients

• 1/4 cup split and hulled mung beans (green gram)
• 2 cups water
• 2 cucumbers split lengthwise and then thinly sliced
• 1/2 cup coconut grated
• 2 tablespoons cilantro finely chopped
• 3 green chillies
• 1/2 teaspoon ghee
• 1 teaspoon brown mustard seeds
• 1/4 teaspoon asoefetida
• 15 curry leaves
• salt to taste

Instructions

• In a saucepan, bring the split mung beans and water to a boil and cook for about 30 minutes, until tender.  Drain.In a medium bowl.
• Combine the cucumbers, coconut, cilantro, chiles and cooked mung beans in a bowl.
• Add salt, to taste.
• In a small skillet, heat the oil  Reduce the flame to medium and add the mustard seeds.  Stand back as the mustard seeds will pop.
• When the seeds finish popping, add the asoefetida and curry leaves to the hot oil and fry for about 1 minute, until the leaves are wilted.  Add this mixture to the cucumber.
• Mix well to combine.
• Chill and serve either chilled or at room temperature.

Nutrition

Calories: 115kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 125mg | Potassium: 402mg | Fiber: 5g | Sugar: 5g | Vitamin A: 278IU | Vitamin C: 85mg | Calcium: 59mg | Iron: 1mg

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