Moong Dal Kosambari
Light and refreshing South Indian salad made with yellow lentils.
Ingredients
- ½ cup yellow moong dal
- 1 small cucumber, finely chopped
- 1 small carrot, peeled and grated
- 2 to 3 tsps grated mango ( or add lemon juice)
- 1 tbsp fresh grated coconut
- 1 tbsp finely chopped coriander leaves
- salt to taste
For Tempering -
- 2 tsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 to 2 green chili, finely chopped ( or to taste)
- 1 spring of curry leaves
- pinch of asafoetida
Instructions
- Was the yellow moong dal and soak it in plenty of water for 2 to 3 hours.
- After 3 hours drain the water from the dal and add to a large bowl.
- To the soaked dal, add chopped cucumber, grated carrot, green mango ( or lemon juice), salt and coriander leaves.
- To do the tempering- In a small pan heat the il and add the mustard seeds. When the mustard pops, add the cumin seeds and curry leaves. Fry fpr 15 seconds. Add green chili and asafoetida. Fry for 30 seconds and turn of the heat.
- Add the tempering to the dal and veggies. Mix it well and rest for ten minutes. Taste and adjust the seasoning.