Fresh Cucumber and Beansprout Salad

Name: Fresh Cucumber and Beansprout Salad
Cuisine: Indian
Ingredients: 1 large cucumber peeled, seeds removed and finely diced/sliced; 2 tbsp freshly grated coconut or 3 tbsp desiccated coconut soaked in warm water for 10 minutes then drained and squeezed dry; handful fresh beansprouts washed and soaked for 30 minutes; 2-3 tbsp fresh coriander leaves finely chopped; 1 tbsp fresh lemon juice; salt; 2 tbsp freshly grated coconut or 3 tbsp desiccated coconut soaked in warm water for 10 minutes then drained and squeezed dry; 1 green chilli finely chopped; 1 tsp asafoetida; 1 tsp cumin seeds; 1 tbsp vegetable oil; 1 tsp mustard seeds; 1 tsp white urad dal washed and dried; 1 tsp chana dal (yellow split peas) washed and dried; 1-2 dried red chilli slit lengthways; 1 sprig curry leaves; 1 tsp chana dal (yellow split peas) washed and dried

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

A cool, fresh and healthy salad that goes with anything and everything, and is a particularly good antidote to a hot curry.

Ingredients

handful fresh beansprouts washed and soaked for 30 minutes
2-3 tbsp fresh coriander leaves finely chopped
1

Asia
India
Vegan
Gluten-free

Method

In a bowl, combine the coriander, cucumber, coconut, green chilli, lemon juice and salt, to taste. Add the drained bean sprouts and mix thoroughly.

Heat the oil in a heavy frying pan until hot, then add the mustard seeds and allow them to sizzle and pop. Add the asafoetida, cumin seeds, dried red chilli, curry leaves, urad and chana dals. Stir continuously until the lentils emit a nutty