Karnataka lentil and cucumber salad (Kosambari)

1. Rinse the moong dal well and soak it in cold water for 2 hours (or overnight) until swollen and easy to crush with a fingernail. Drain. No cooking needed!

2. Peel the cucumber and cut it into small dice; grate the carrot finely.

3. In a bowl, mix the soaked dal, cucumber, carrot, desiccated coconut and very finely chopped green chilli.

4. Heat the coconut oil in a small pan, add the mustard seeds and, when they start to pop, add the curry leaves and let them sizzle for a few seconds.

5. Pour the hot spiced oil over the salad, drizzle with lemon juice, season with salt and toss.

6. Serve at once, before the cucumber releases its water.

Tip: The cooling salad of Karnataka temple festivals and weddings; the raw soaked moong dal is pleasantly crunchy and rich in protein. Only add salt and lemon just before serving, otherwise it goes soggy.