Kosambari

Prep: 20 minutees | | Servings: 2

Ingredients

2 tbsp yellow moong dal, soaked overnight

2 tbsp chana dal, soaked overnight

½ cucumber, peeled and diced

⅓ fresh coconut, grated

1 ginger, finely chopped

1 green chilli, finely chopped

2 tbsp fresh coriander

2 carrots, grated

1 tbsp lime juice

Salt to taste

For Tempering

2 tsp coconut oil

1 tsp mustard seeds

1 dried red chilli, split into 3

8 fresh curry leaves

Pinch of Asafoetida

Process

  • Heat coconut oil in a pan, add mustard seeds, red chillies and curry leaves.
  • Saute till fragrant, add asafoetida, cook for a few seconds.
  • Remove from flame and set aside till in use.
  • Wash the soaked yellow moong dal and chana dal, pat dry.
  • Add the dal to a bowl along with cucumber, coconut, ginger, garlic, green chilli, fresh coriander, carrot, lime juice and salt.
  • Mix well, pour the prepared tempering over it, toss and serve cold.
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