A South Indian style Moong dal Carrot salad recipe is simple, quick and easy made up of moong lentils rich in protein and vitamins.
Recipe Snapshot
- Prep time: 150 minutes
- Cook time: 2 minutes
- Total time: 152 minutes
- Yield: 2
- Category: Salad, Side Dish
- Cuisine: Karnataka, South Indian
Ingredients
- 1/4 cup split yellow moong dal (hesarubele) (unsoaked)
- 1 cup water (for soaking moong dal)
- 1/2 cup grated carrot ((or 1 medium carrot))
- 1/4 cup fresh coconut (grated)
- 2 tablespoons coriander leaves (finely chopped)
- 1 green chili (finely chopped)
- juice of half lemon/lime
- salt (to taste)
For Tempering
- 1 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- 1 stalk curry leaves
- 1 dry red chilli
- 1 pinch hing (asafetida) ((optional))
Method
- Firstly, soak moong dal for at least 1 hour in water. Drain the excess water from the moong dal using a strainer.
- Furthermore, add all the ingredients in a mixing bowl, except salt, and lemon juice.
- Heat the oil in a tadka pan, add mustard seeds, when they crackle, add dry red chili, curry leaves, and hing. Saute for a few seconds and turn off the gas.
- Pour the tempering over the kosambari. Add salt and lemon/lime juice just before serving.
- Mix it very well. Serve Immediately.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.