MOONG DAL & CHANA DAL KOSAMBARI
Moong dal and Chana dal are combined with carrots, coconut and cucumber and tempered with mustard and asafetida
- Yellow Moong dal- ½ cup
- Chana dal- 1 tbsp
- Medium Cucumber- 1
- Small carrot - 1 (grated)
- Freshly grated coconut-1 tbsp
- Finely chopped Coriander leaves- 1 tbsp
- Salt to taste
- Lemon juice - 1 to 2 tsps
- Oil- 2 tsps
- Mustard seeds- ¼th tsp
- Small Green chilly- 2, finely chopped
- Asafetida- a pinch, hing
Soak the Moong dal and Chana dal in water for two hours. After two hours, drain the excess water from the dal and set a side.
Peel the cucumber and finely chop it.
Grate the carrot and chop the coriander leaves.
In a bowl combine the dals, cucumber, carrot, coriander leaves, coconut, salt and lemon juice
Tempering for the kosambari:
The salad tastes best when served immediately.
If you are planning to serve later, prep all the ingredients and toss the salad right before serving.