Cucumber~Moong Dal~Raw Mango Koshimbir/Salad.

“Cucumber~Moong Dal~Raw Mango Koshimbir/Salad” … A simple traditional koshimbir prepared on auspicious occasions specially during Samsaar Padvo (Gudi Padva/Ugadi) and Ram Navami … as it’s the season of ripe mangoes … Tastes awesome served as side dish along with other dishes … 

** Koshimbir is just the other name for salad in Konkani and Marathi languages and is prepared often in almost every home. This particular koshimbir includes the addition of soaked and drained moong dal which gives a crunch taste when relished. You can prepare this koshimbir with or without the inclusion of raw mangoes too, but when they are in season and during Samsaar Padvo (Gudi Pava/Ugai) it is traditionally prepared so. This is served in temples and at functions held during festive season. I have already posted a similar koshimbir before in which I had added on extra grated carrots, this time I prepared it the traditional way and served it with other dishes in thali for my Sambsaar Padvo Naivedyam lunch. In all a healthy-delicious-crunchy salad that is sure to be loved by all. 

** Here is my simple method of preparing “Cucumber~Moong Dal~Raw Mango Koshimbir/ Salad” … My Style … 

** Wash and soak 1 cup of moong dal in plenty of water for 1-2 hours. Put it in a colander and rinse under running water and keep it aside for sometimes for the water to be completely drained off. The water content should be really well drained and dry, so keep shaking it often which helps it to loosen and dry faster. Prepare and keep this ready aside. 

** Peel the skin of 1 large sized or 2 medium sized cucumber. Cut it vertically lengthwise and chop them finely. Keep this also ready aside. 

** Wash and wipe dry one raw mango. You can either grate it or slice it and chop it into small pieces. You can either retain the outer skin or peel off the same, it is entirely upto individual choice. Keep it aside ready. 

** Note : Addition of raw mango gives in a tart / tangy taste to the dish and is a taste that has to be developed slowly. You have to be careful with addition of sour mango pieces and if added in excess the salad will turn too sour and not upto taste. So be careful and add in only that much how much is needed. Also you should check the taste of the raw mangoes as some are too sour in taste while some are not. So use your own judgment in addition quantity of the same. 

** Pick, clean and chop ½ cup of coriander leaves and keep them ready aside along with a few pudina leaves chopped too. 

** Assembling of the Koshimbir : In a large wide stainless steel bowl mix add in the prepared and kept aside raw mango, moong dal, cucumber, coriander-pudina (mint) leaves along with 2-3 tblsp of freshly grated coconut and salt to taste. 

** For tempering : Heat 1 tsp coconut when hot add in ½ tsp mustard seeds (rai/sasam), when they begin to splutter, add in ½ to 1 tsp of hing powder, 3-5 green chillies cut into pieces and 8-10 small sized curry leaves and fry well. Pour this over the koshimbir and toss all very well. 

“Cucumber~Moong Dal~Raw Mango Koshimbir/Salad” is done and ready to be served. Always serve this koshimbir immediately on mixing and if you need to wait for few hours then put it in the fridge and it will remain fresh. Serve as side dish along with other dishes and enjoy with your family and friends. A simple crunchy salad that is always a hit in my home, which I do prepare in a few different methods too, which I will be posting on soon. Try this one and enjoy.