Servings - 4

Ingredients: 

• 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  

Method: 

1. Rinse moong dal a couple of times in room temperature water.  

2. Then soak the dal for 1 to 2 hours in room temperature water.  

3. Wash the carrot, peel and grate it into a bowl and keep that aside.  

4. Heat the oil in a pan; when the oil is hot, add the mustard seeds and let them splutter. 

5. Add hing and curry leaves, saute them for a few seconds. 

6. Now drain the dal, add grated carrot, green chilli, coriander leaves, salt, lemon juice, tempering into the dal and mix well. 

7. Add the grated coconut and mix everything very well. 

8. Serve kosambari salad immediately.