Kosambari Salad | Carrot Kosambari
Servings - 4
1/3 cup moong dal
2 cups grated carrot
1 green chilli, finely chopped
Coriander leaves, finely chopped
1 tbsp lemon juice
Salt to taste
1/4 grated coconut
For the tempering | seasoning:
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida | hing
Few curry leaves
Rinse moong dal a couple of times in room temperature water.
Then soak the dal for 1 to 2 hours in room temperature water.
Wash the carrot, peel and grate it into a bowl and keep that aside.
Heat the oil in a pan; when the oil is hot, add the mustard seeds and let them splutter.
Add hing and curry leaves, saute them for a few seconds.
Now drain the dal, add grated carrot, green chilli, coriander leaves, salt, lemon juice, tempering into the dal and mix well.
Add the grated coconut and mix everything very well.
Serve kosambari salad immediately.