Preparation time: 20-25 mins
Black chickpeas (Kaala channa/Senagalu) 1 cup
Green chillies 2
Refined cooking oil 2 tsp
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin seeds (Jeera/Jeelakarra) 2 tsp
Black gram (Urad dal/Uddipappu) 2 tsp
Curry leaves 4-5
Pinch of asafoetida (hing/inguva)
Salt to taste
Fresh and chopped coriander to garnish
Fresh and grated coconut to garnish
Wash and soak the chickpeas overnight to sprout. Pressure-cook the chickpeas up to 3 whistles. Alternatively, chickpea sprouts that available in markets can also be used.
Wash, peel and cut the cucumber into small cubes. Finely chop the green chillies.
In a pan/ kadai, Heat oil, add mustard seeds and as they pop add the green chillies, cumin seeds, black gram, curry leaves and a pinch of asafoetida.
Mix together cooked chickpeas and cucumber. Add the above seasoning and mix well. Garnish with fresh and chopped coriander and fresh and grated coconut.
Add salt to taste just before serving else, the cucumbers will drain out of their water content.
Cucumber senagalu kosambri can be served refrigerated or hot. Either way the salad tastes great. It is an ideal inclusion into all kinds of menus-festivals, get-togethers or just an evening supper with soup, salad and bread.