A cool, fresh and healthy salad which goes with anything and everything. A good antidote to a hot curry.

Serves 4-6

Ingredients
a handful fresh beansprouts
2-3 tbsp fresh coriander leaves, finely chopped
1 large cucumber, peeled and finely diced (remove seeds)
2 tbsp freshly grated coconut or 3 tbsp dessicated coconut soaked in warm water for approx. 10 minutes, drained and squeezed dry
1 green chilli, finely chopped
1 tbsp fresh lemon juice

For tempering 
1 tbsp vegetable oil
1 tsp mustard seeds
¼ tsp asafoetida
1 tsp cumin seeds
1 or 2 dried red chillies, split
a sprig of curry leaves
1 tsp white urad dal, washed and dried
1 tsp chana dal, washed and dried

Method
Wash the bean sprouts and leave to soak for 30 minutes.

In a bowl, mix together the coriander leaves, finely diced cucumber, grated coconut, chilli, lemon juice and salt.  Add the drained bean sprouts and mix thoroughly.

In a heavy frying pan heat oil until hot.  Add the mustard seeds, allow them to sizzle and pop.  Add the asafoetida, cumin seeds, split red chilli, curry leaves, urad and chana dals.  Stir continuously until the lentils emit a nutty aroma.  Pour the tempered spices immediately on to the cucumber mixture.  Allow to cool then refrigerate.