Kosambari recipe is a south special salad which is generally made with pulses and tempered with mustard seeds. There are different varieties of Kosambari and no limit of making it with just pulses, we can make it using corn or chana. Generally, the pulses used are moong dal and chana dal. It is an easy -to-make and quick salad which can also be enjoyed as an evening snack or we can also have it in breakfast.
Ingredients-
Slit yellow moong dal -1/2 up
Cucumber ā Ā½ (finely chopped)
Carrots -1tbsp (grated)
Green chili -1(finely chopped)
Green Coriander -1tbsp (finely chopped)
Lemon juice -1tsp
Fresh coconut -1/4cup (grated)
Salt- as per taste
For tempering-
Oil -1tsp
Mustard leaves -1/2tsp
Asafoetida (hing)- 1 pinch
Dry red chili -1
Method-
1-Wash and soak moong dal for 1 hour then drain off the excess water. No water should be left.
2-In a large bowl, add drained moong dal, cucumber, carrots, coriander leaves, green chili, grated coconut and mix well.
3- Lastly, Add salt and lemon. Mix well.
4- Heat a tadka pan, heat oil and crackle mustard seeds. Add Hing and red chili, fry for few seconds. Mix the seasoning to the salad.
5- Serve it as a side or enjoy it with a cup of tea.
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