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Title: Apple-Cucumber Salad With Split Mung Dal - India
Yield: 6 Servings

Ingredients

           --- KOSUMBARA ---
      1 tb split mung dal
      1 lg European cucumber
      1    Granny Smith apple
      1    green cayenne pepper
           or two jalapeno chilies;
           -seeded and minced
    3/4 c  fresh cilantro leaves;
           -loosely packed
      2 tb fresh lime juice
    1/2 ts salt; or to taste
           * Tempering *
      1 tb vegetable oil
      1 ts black mustard seed
      1 ts cumin seed
      1 tb dried curry leaves
           or substitute cilantro
           -leaves

Instructions

At the very bottom tip of India is a town called Kanyakumari. It is in the
state of Tamil Nadu and nearby Andra Pradesh. This salad, called,
kosumbara is a vegetable dish that comes in many guises, all of them
delicious. The distinguishing feature about the salad is the use of black
mustard seeds for flavor and split mung (moong) dal for color and texture.
In this version, the combination of crunchy apples and cucumber is very
refreshing alone or when served with a "big-flavor curry" and rice.

1. Place the dal in a small bowl with 1 cup water and soak for 1 hour.

2. Cut the cucumber lengthwise into 4 or 6 wedges. discard the seeds, then
cut crosswise into 3/4 inch or 1/2 inch chunks. Place in a large bowl. Core
the apple, but do no peel, then cut into small chunks and add to the
cucumber. Add the chile. coriander, soaked dal, and lime juice and toss to
blend well.

3. Heat a small heavy skillet over medium heat. Add the oil and when it is
hot, toss in the remaining tempering ingredients. Give a quick stir, then
cover to prevent the mustard seeds from popping out. When most of the seeds
have popped, about 30 seconds, remove from the heat and pour over the
salad. Sprinkled on the salt and toss well. Served in a shallow bowl.

Serves 6 as part of a rice-based meal.

MUNG DAL -- a strong golden yellow all over, this quick-cooking dal is from
mung beans that have been hulled and split. It turns slightly duller yellow
when cooked.

WHOLE MUNG are small, dull green and almost round beans. Also called green
gram. Whole beans need to be soaked overnight. When skinned and split, they
are yellow.

CURRY LEAVES originate in south India. Also called Kari Patta. Dark green,
fresh leaves are preferred and often grown in one's kitchen window. They
must be used within a few days of picking. Dried leaves are available at
most Indian markets and may be kept for weeks. Cilantro may be substituted;
or omit.

>mc from Pat Hanneman 01/99

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NOTES : SEDUCTIONS OF RICE is more than a cookbook and a guide to the rice
of the world. It's also a personal diary of the couple's travels and
adventures. 1998 Jeffrey Alford and Naomi Duguid (Artisan: 1579651135)

-*-*-*-*-*-
Question for Project SETI: As the internet goes satellite, will Trill one
day finger Morph and ask: "What's a turducken?"


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From bobbi744@acd.net Mon Jan 04 19:12:16 1999
Hi,
Here are some new formats from several Pillsbury Classic Cookbooks.
Bobbie

Baked Artichoke Squares
Choco-Rum Cream Pie
Crab and Asparagus Dip
Golden Lemon Cake Roll
Slow-Cooked Chicken Cacciatore
White Chocolate Cranberry-Pecan Tart

Contributor: SEDUCTIONS OF RICE by Jeffrey Alford & Naomi Duguid 199

Preparation Time: 0:00

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