RASAM 4

LENTIL & CUCUMBER SALAD / KOSAMBARI

Today I am sharing a delicious and quick salad recipe made with lentil and mini thai cucumber .It is Lentil & Cucumber Salad or Kosambari from the beautiful state of Karnataka. It is one of the easiest recipes that can be made in a jiffy.

Moong dal or Split green gram and Cucumbers are the stars of this wonder low calorie salad.I have used Mini Thai Cucumbers that is easily available here .They are organically grown and are so fresh. They can be refreshing and pleasant to eat in hot weather and help prevent dehydration .
Cucumbers contain lignan, which may help fight cardiovascular disease. It is so versatile that it is added in many recipes and beauty products too.

This week theme was suggested by our Co -blogger Narmadha who blogs at
https://www.namscorner.com .Head over to her space for some wonderful recipes.

My humble contribution for 212nd #Foodiemonday # Bloghop theme #SaladStories is this delicious and nutritious low calorie lentil and cucumber salad aka Kosambari.

Recipe for Lentil & Cucumber Salad / Kosambari:

Ingredients:

1 Cup = 160 ML

2 Mini Thai Cucumbers finely Chopped

1 Cup Soaked Moong Dal / Split Green Gram

Salt to Taste

1 Green Chilli finely chopped

1/2 Cup finely chopped fresh Coriander

2 Tbsp Freshly grated Coconut

6 Curry Leaves

1 Tsp Split Urad Dal

1/4 Tsp Mustard

Generous Pinch of Asafoetida

1/4 Tsp Oil

Method:

Wash the split moong dal and then soak it in water for about 20-25 mins. Drain the water completely.Chop the mini cucumbers and keep it aside.

Take a wide bottom bowl.Add soaked and drained Moong dal, finley chopped mini thai cucumber, chopped fresh coriander and grated fresh coconut.

For tempering:

Heat oil in a pan. Add split urad dal, mustard ,chopped green chilli ,asafoetida and curry leaves. Switch off the flame once the mustard splutters. Pour this tampering on the cucumber and lentil mix. Mix well.

Add salt just before serving. It can be eaten as a light snack or a side dish. This is one of the dishes on festive occassions.

Enjoy!!!!!!!!!!!!

Check out some of the refreshing salad recipes below:

https://preethicuisine.com/3c-kosambari-3c-salad-no-onion-and-no-garlic/

https://preethicuisine.com/ripe-mango-salad/

https://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

https://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

Do share your feedback in case you try this recipe. Will be happy to hear from you.

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RASAM 4

GREEN PEAS RAITA / MATAR KA RAITA

This week I am sharing a very Interesting and delicious recipe with Green Peas.My boy was here from the camp for the weekend and asked for a dish with green peas. So I made this interesting Green peas Raita that can be a meal in itself. I am in love with is dish that can be prepared in a jiffy.

Green peas are not vegetables. They are part of the legume family, which consists of plants that produce pods with seeds inside. Lentils, chickpeas, beans and peanuts are also legumes. You can find frozen ,fresh and canned varieties. Green peas are fairly low in calories and contain several vitamins, minerals and antioxidants. They’re also high in fiber and protein. (Source :Google)

This week’s theme was suggested by my co -blogger Mayuri Patel who blogs at https://mayuris-jikoni.com/ . She is an excellent baker. Check out her blog for amazing baking and Gujarati recipes.I love her blog and i have a lot of recipes to try from Gujarati Khana section.

My humble contribution for 211 th #Foodiemonday #Bloghop theme #NaturallyColourful is this Green Peas Raita. This raita is healthy and absolutely lip smacking.You can just have it as a meal in itself.

Recipe for Green Peas Raita / Matar ka Raita:

Ingredients:

  • 2 Cups Frozen Green Peas
  • 1 Cup freshly grated Coconut
  • 5 Green Chillis
  • 1 Tsp Jeera / Cumin Seeds
  • 2 Tbsp Yogurt
  • 1 Cup finely chopped fresh Coriander
  • Salt to taste
  • 3/4 Tsp Jeera
  • 1/4 Tsp Mustard seeds / Rai
  • 1/2 Tsp Split Urad dal
  • 1/4 Tsp Oil

Method:

Defrost the frozen green peas. Add the peas to boiling water and keep it on medium flame for about 10 mins. Switch off the flame .Drain the green peas and allow it to cool completely.

Take a blender Jar. Add freshly grated coconut,1/2 Tsp Jeera, finely chopped coriander ,drained and cooled green peas and green chillies. Grind to make a fine paste. Transfer this mixture to a wide bowl.

Add salt and yogurt and mix well. You will get a nice green colour mixture. Heat a small pan. Add oil . Once the oil is hot throw in the balance jeera , mustard and split urad dal. Once the mustard splutters switch off the flame.

Garnish this tadka over the green mixture.

Serve with Piping hot Rice and Papad.

Enjoy!!!!!!!!!!!!!!!

https://preethicuisine.com/spinach-potato-raita/

https://preethicuisine.com/quinoa-fresh-pigeon-peas-bisi-bele-bath/