Kosumalli is delightful Indian salad generally made with cucumber, but other vegetables can be used. There are many variations of this salad – this is our sixth version. It is an easy salad to make, once the dal is soaked.

You might like to read What is Kosumalli aka Koshambari.

Similar recipes include Cucumber and Lentil Kosumalli, Cucumber Salad with Sesame, and Cucumber Koshimbir.

Browse all of our Kosumalli dishes and Cucumber Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

Cucumber Kosumalli | Indian Cucumber and Lentil Salad

ingredients

2 small cucumbers, peeled and finely chopped

1.5 Tblspn mung dal (split mung), soaked for 1 hour

juice of 1 lime

sea salt to taste

coriander leaves, to garnish (optional)

tadka

0.5 tspn Indian brown mustard seeds

0.25 tspn black gram dal

2 green chillies

1 tspn ghee

method

Wash the soaked dal well, drain and keep aside.

Mix the chopped cucumber with a pinch of salt. After a few minutes, squeeze out the excess water.

Add the soaked, washed dal and the chopped cucumbers to a salad bowl.

Make a tadka by heating the ghee in a tadka pan or small pan. Pop the mustard seeds in the ghee. When they stop popping, add the slit green chillies and black gram dal. Pour the tadka over the salad and mix.

Just before serving add the juice of a lime and garnish with coriander leaves if desired. Serve cold.