Cucumber Kosambari Recipe

Cucumber Kosambari picture

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings3
CuisineCourse
TasteFeel
MethodDish
SpecialityMain Ingredient

Ingredients

 Lemon juice1 Teaspoon
 Grated ginger1⁄2 Teaspoon
 Salt To Taste
 Oil1 Teaspoon (For Seasoning:)
 Mustard seeds1⁄2 Teaspoon (For Seasoning:)
 Green chilies2 , chopped (For Seasoning:)
 Asafoetida1 Pinch (For Seasoning:)
 Mung dal1⁄4 Cup (4 tbs), soaked in water for 3 hrs and then drained (yellow split mung beans)
 Cucumber1 Medium, finely chopped (peeled)
 Carrot2 Medium, grated
 Chopped cilantro1 Tablespoon (coriander)

Nutrition Facts

Serving size

Calories 104 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.5%

Saturated Fat 0.31 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 166.3 mg6.9%

Total Carbohydrates 17 g5.6%

Dietary Fiber 3.7 g14.8%

Sugars 3.7 g

Protein 5 g10.4%

Vitamin A 147.8% Vitamin C 36.9%

Calcium 6.1% Iron 5.1%

*Based on a 2000 Calorie diet

Directions

Place the drained beans, cucumber, carrot, coriander, ginger, lemon juice and salt in a bowl.
Mix well and set aside. Heat oil in pan, add the mustard seeds and allow the seeds to pop.
Add green chillies, and fry a few seconds. Add asafoetida and remove from the heat.
Add this seasoning to the cucumber mixture and mix well.
Serve cold.
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