CARROT MOONG DAL SALAD / CARROT KOSAMBARI

Kosambari or koshambari is a typical south Indian salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split Bengal gram and split Green gram. These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine.

Ingredients

• 1 medium-big carrot
• 1/4 Cup of Moong Dal 
• 3 Tablespoon of grated coconut
• A few drops of lime juice
• Coriander Leaves 
• Salt

For the seasoning

• 1-2 Teaspoons Coconut oil
• Pinch of Hing 
• 2 Green chilli 
• 1/4 Teaspoon mustard seeds
• 4-5 Curry leaves

Steps : 

1. Wash and soak moong dal for 1 hour 
2. After 1 hour, drain water and kept it aside 
3. In a bowl, mix together soaked and drained moong dal, grated carrot, coriander leaves, fresh coconut and salt needed. 
4. Add lime juice and mix well
5. Temper mustard seeds, hing, green chillies and curry leaves in coconut oil 
6. Mix the tempering to the carrot kosambari.