20 Healthy Salads #21 Kosambari Salad | Moong Dal Salad

Kosambari Salad | Moong Dal Salad

Ingredients:

Yellow moong dal - 1/4 cup
Cucumber (finely chopped) - 1.5 cups
Coconut (grated) - 3 tbsp
Green chilli (chopped) - 1/2 tsp
Coriander leaves (finely chopped) - 2 tbsp
Lemon juice - 1 tsp
Salt - 3/4 tsp or as per taste
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Dry red chilli - 1
Hing - a pinch
Curry leaves - 7-8

Method:

1. Firstly, rinse the moong lentils a couple of times in water. Then soak the lentils for 1 to 2 hours or in hot water for 30 minutes.
2. Later drain all the water very well and add the soaked moong lentils in a bowl. (Ensure that the moong lentils are soaked well. They should not be hard or have any hard bite to them.)

3. Add finely chopped cucumber, fresh grated coconut, chopped coriander leaves and green chilies.
Instead of green chilies, you can add a bit of black pepper powder.
4. Squeeze some lemon juice. You can add lemon juice less or more as per your requirements.
5. Mix everything very well.
6. Heat oil in a small pan and then add mustard seeds. Let the mustard seeds crackle.
7. Keep the heat to a low. Add 1 dried red chili in the tempering.
8. Once the mustard seeds crackle, add 5 to 6 curry leaves and a pinch of hing.
9. Stir and then switch off the heat.
10. Pour the tempering mixture on the salad. Mix very well.
11. You can refrigerate the salad for about 30 minutes to 1 hour and then serve later.
12. Add salt before serving as, if added earlier, the cucumber releases water.
13. Mix very well and serve straightaway.
14. Serve Kosambari Moong Salad as a side salad with your meals.