edible communities

Kosambri (mung bean, cucumber, and tomato salad)

A crunchy, versatile salad that lightens up a meal filled with rice and curry gravy. Start a day ahead of time to allow the mung beans to sprout.
By / Photography By Taylor Mathis | March 01, 2014

Ingredients

  • ¼ cup dried mung beans
  • 3 cups cucumber, finely chopped
  • 2 cups fresh tomato, chopped
  • 1 lime
  • ¼ cup fresh cilantro, chopped
  • 2 Thai green chili peppers, slit lengthwise
  • ¼ teaspoon mustard seed
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida
  • 1 tablespoon ghee or clarified butter
  • Salt, to taste

Instructions

To sprout the mung beans:
Soak mung beans in water for 8–12 hours. Drain water and keep covered in a container that does not allow light for about 12 hours, or until the beans have sprouted.

To make the salad:
Mix sprouted beans, cucumber, tomato, and chopped cilantro. Add juice from 1 lime. Temper mustard seed, turmeric, and asafoetida with ghee, until the mustard seed begins to splutter. Pour the tempered spices into the salad, then mix thoroughly. Season with salt just before serving. Best served chilled.

 

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Ingredients

  • ¼ cup dried mung beans
  • 3 cups cucumber, finely chopped
  • 2 cups fresh tomato, chopped
  • 1 lime
  • ¼ cup fresh cilantro, chopped
  • 2 Thai green chili peppers, slit lengthwise
  • ¼ teaspoon mustard seed
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida
  • 1 tablespoon ghee or clarified butter
  • Salt, to taste
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