Kosambari

Ingredients

• 2 tbsp yellow moong dal, soaked overnight
• 2 tbsp chana dal, soaked overnight
• ½ cucumber, peeled and diced
• ⅓ fresh coconut, grated
• 1 ginger, finely chopped
• 1 green chilli, finely chopped
• 2 tbsp fresh coriander
• 2 carrots, grated
• 1 tbsp lime juice
• Salt to taste
• 2 tsp coconut oil
• 1 tsp mustard seeds
• 1 dried red chilli, split into 3
• 8 fresh curry leaves
• Pinch of Asafoetida

Steps

1. Heat coconut oil in a pan, add mustard seeds, red chillies and curry leaves.
2. Saute till fragrant, add asafoetida, cook for a few seconds.
3. Remove from flame and set aside till in use.
4. Wash the soaked yellow moong dal and chana dal, pat dry.
5. Add the dal to a bowl along with cucumber, coconut, ginger, garlic, green chilli, fresh coriander, carrot, lime juice and salt.
6. Mix well, pour the prepared tempering over it, toss and serve cold.