Kosambari | Raw Moong Dal Salad
This is a healthy salad recipe which can be eaten as is or as a side to rice and any curry.
Ingredients
- 1 cup Moong Dal (Small yellow lentils or yellow split mung beans)
- 1 unit Cucumber (Finely chopped)
- 1 unit Carrot (Shredded)
- 0.5 cup Coconut, grated
- 1 unit Lemon
- 1 unit Green Chillies (Finely chopped)
- 1 teaspoon Salt (Or as required)
- 0.5 unit Coriander Leaves
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 unit Dry Red Chillies
- 1 teaspoon Hing (Asafetida)
- 5 units Curry Leaves
More recipes using Moong dal
Instructions
- 1Soak the moong dal in water for 2 hours, or for 4 hours if a softer texture is desired. After soaking, drain the water completely.
- 2In a large bowl, combine the soaked moong dal, grated carrots, finely chopped cucumber, grated coconut, finely chopped green chillies, coriander leaves, and lemon juice. Mix thoroughly to combine all ingredients.
- 3In a small pan, heat the oil over medium heat. Add the mustard seeds and allow them to splutter. Then, add the dry red chillies, hing, and curry leaves. Sauté briefly until the red chillies are cooked, about 10-20 seconds. Pour this tadka over the salad mixture.
- 4Add salt to the salad just before serving to taste. Mix well and serve immediately.
