easy moong dal carrot salad | hesaru bele carrot kosambari recipe

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 5 minutes
  • Total time: 35 minutes
  • Yield: 2 -3 servings
  • Category: Salad
  • Cuisine: south indian

Ingredients

for salad

  • ½ cup moong dal
  • 1 carrot (grated)
  • ¼ cup coconut (gratted)
  • few chopped coriander leaves (chopped)
  • 1 green chilli (chopped (optional))
  • 2 tbsp pomegranate seeds / dalimbe
  • ½ tbsp lime juice
  • salt to taste

for tempering:

  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • a pinch of asafoetida / hing
  • 5-6 curry leaves
  • 1 tsp oil

Method

  1. firstly, soak moong dal for half an hour to one hour and drain off the excess water in a strainer.
  2. furthermore, leave for some time so that all water fades away.
  3. now keep aside grated half cup carrot, ¼th cup of coconut, 1 chilli and half lemon
  4. in a mixing bowl add strained moong dal, grated coconut, chilli and grated carrot.
  5. mix well together
  6. furthermore, add coriander leaves.
  7. moong dal carrot salad
  8. just before serving, add salt and lemon juice and mix well.
  9. furthermore, in a small pan heat oil and crackle mustard seeds and add urad dal and fry until it turns red. add curry leaves and asafoetida and fry for few more seconds. add the seasoning to the mixed salad and mix it nicely.
  10. finally, garnish it with pomegranate and serve it with rice or you can eat plain.

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.