South Indian Cucumber Kosambari Salad

Drain the soaked moong dal thoroughly. The dal should be soft enough to bite but still have a slight crunch. Spread on a clean kitchen towel to remove excess water.

In a large bowl, combine the drained moong dal, diced cucumber, grated fresh coconut, minced green chili, and lemon juice. Toss gently and season with salt.

Heat coconut oil in a tiny pan over medium-high heat. Add mustard seeds and wait until they begin to pop and splutter, about 30 seconds. Add curry leaves and fry for 10 seconds until fragrant.

Pour the hot tempering directly over the salad and toss immediately so the aromatic oil coats every ingredient. Garnish with chopped cilantro. Serve at room temperature or slightly chilled.