A bowl of kachumber adds crunch and brightness beside a warm meal. This simple version is a starting point you can adjust to the vegetables and herbs you have.
Ingredients for four small servings
Use one large cucumber, two medium tomatoes, half a small red onion, two tablespoons chopped coriander, one tablespoon lemon juice and salt to taste. Add a finely chopped green chilli only if you want heat. A small pinch of roasted cumin is optional.
Chop for a balanced spoonful
Wash the vegetables and herbs. Dice the cucumber and tomatoes into similar small pieces and chop the onion more finely. If the cucumber has large watery seeds, scoop out some of the centre first. Put the vegetables in a roomy bowl.
Dress just before serving
Add coriander, lemon juice, optional chilli and cumin. Mix, then add a little salt and taste. Begin with less lemon than you think you need; tomatoes vary in acidity. Let it stand for a few minutes, toss again and serve with a clean spoon.
Make it fit the meal
Serve beside dal, rice or a grilled dish. For a packed meal, keep the dressing separate until serving so the vegetables stay crisper. Refrigerate prepared ingredients promptly and keep the bowl chilled until it goes to the table.
I like the simplicity of this combination: fresh vegetables, a little sharpness and nothing that competes with the rest of the meal. Make a modest bowl first and adjust from there.