Split Mung Bean Salad | Kosambari

Name: Split Mung Bean Salad | Kosambari
Cuisine: Indian
Ingredients: 1/2 cup moong dal; 1 cup chopped cucumber; 1/2 cup shredded coconut; 2-3 tbsp lime juice; 1 finely chopped green chilli (deseed for lesser spice); to taste salt; 1/4 cup shredded carrot (optional); handful cilantro; For Seasoning:; 1 tsp oil; pinch hing; 1 tsp mustard seeds; 1 tsp urad dal; pinch hing; 6-7 curry leaves; 1 large red chilli

Shruthi @cook_20803169

Kosambari is a traditional south Indian Salad made using Split Mung Bean (Moong Dal) and fresh vegetables, tempered with Mustard and generously topped with coconut and lime juice. These are generally eaten along with a full course meal. However, I like to snack on them. It is tangy, crunchy and perfectly spiced. #foodclassics26

Shruthi @cook_20803169

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Ingredients

1/2 cupmoong dal
1 cupchopped cucumber
1/2 cupshredded coconut
2-3 tbsplime juice
1finely chopped green chilli (deseed for lesser spice)
to tastesalt
1/4 cupshredded carrot (optional)
handfulcilantro
ForSeasoning:
1 tspoil
pinchhing
1 tspmustard seeds
1 tspurad dal
pinchhing
6-7curry leaves
1large red chilli

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Steps

1

Wash and soak Mung dal for 4-5 hours (Until soft and crunchy). Rinse thoroughly
2

In a bowl, mix cucumber, green chilli, coconut and moong dal. Add lime juice, and mix in cilantro.
3

Just before serving, add salt and temper the salad with seasoning. Cucumber mixed with salt will tend to release water. Make sure to add salt at the end.