Kosambari

🛒 Ingredients

• Split Green Gram (Moong Dal) (dry weight) 30 g · 105 kcal
• Cucumber (finely chopped) 60 g · 9 kcal
• Carrot (finely chopped) 60 g · 24 kcal
• Fresh Coconut, grated 20 g · 70 kcal
• Cilantro (coriander leaves), chopped 5 g · 1 kcal
• Green Chili (finely chopped) 3 g · 1 kcal
• Ginger (grated) 2 g · 2 kcal
• Lemon juice 10 g · 2 kcal
• Vegetable Oil (for tempering) 5 g · 45 kcal
• Mustard Seeds 1 g · 5 kcal
• Curry Leaves 1 g · 1 kcal
• Asafoetida (hing) 0 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the split green gram (moong dal) thoroughly and soak it in enough water for at least 30-60 minutes, then drain completely.
2. Finely chop the cucumber, carrot, green chili, cilantro, and grate the ginger.
3. In a large bowl, combine the drained moong dal, chopped cucumber, carrot, grated fresh coconut, chopped green chili, grated ginger, and lemon juice.
4. Heat vegetable oil in a small pan, add mustard seeds and let them splutter.
5. Add curry leaves and asafoetida (if using) to the tempering, fry for a few seconds until fragrant, then pour this hot tempering over the salad mixture.
6. Mix everything well, season with salt to taste, and garnish with extra fresh cilantro before serving.