By Rittwik Naskar
A refreshing, healthy, and tasty salad from Karnataka, Kosambari sees soaked moong dal tossed with chopped cucumbers, grated carrots, and tempered spices. Try this light salad at home by following these steps.
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½ cup yellow moong dal, soaked 1 cucumber, finely chopped 1 carrot, peeled and grated 2 to 3 tsp lemon juice 1 tbsp fresh grated coconut 1 tbsp fresh coriander leaves, finely chopped ½ tsp salt, mustard seeds, and cumin seeds 2 green chillies, finely chopped 5-6 curry leaves ¼ tsp asafoetida 2 tsp coconut oil
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Soak the moong dal in a bowl full of water for 3 hours. Drain the water upon the duration of soaking and add chopped cucumber, coriander leaves, grated carrot, and coconut to the bowl.
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In a heated pan, add the oil followed by the mustard seeds. When the mustard seeds start spluttering, add the cumin seeds and saute them till browned.
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Add the curry leaves and chopped green chilies, followed by hing. Saute them till the raw smell goes away and then add them directly to the mixing bowl.
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Mix the ingredients in the mixing bowl with the tempered spices. Incorporate the lemon juice and salt to season the salad and serve.
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