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DISH NAME : KOSAMBARI (LENTIL AND VEG SALAD)
Preparation Time : 15 minutes
Cooking Time : 5 minutes
Description
Kosambari/koshambari/koshimbir is a lentil salad with added veggies. Bengal gram & moong lentils are the 2 lentils which are used. Commonly used vegetables are cucumber & carrots. A dash of grated fresh coconut is added & in some households the salad is tempered. This salad has a religious backing as it is served to Lord Rama during the festival of Ram navami.
Note
1) I make kosambari with moong dal.
2) For tempering, i used coconut oil.
3) If you forget to soak moong, soak in hot water for 30 minutes.
| Quantity | Name | |
|---|---|---|
| 0.25 Cup | Moong dal | |
| 1 Cup | Cucumber,finely chopped | |
| 1 Tsp. | Green chilli, finely chopped | |
| 3 Tbsp. | Coconut,grated | |
| 3 Tbsp. | Corriander leaves chopped fine | |
| 2 Tsp. | Lemon juice | |
| Salt to taste | ||
| Tempering | ||
| 2 Tsp. | Oil | |
| 0.5 Tsp. | Mustard seeds | |
| 1 Pinch | Asafoetida, powder | |
| 1 Sprig | Curry leaves | |
Method
1) Rinse & soak moong dal for about 2 hours.
Drain off water.
2) To the moong, add the vegetables, coconut, corriander leaves & green chilli.
3) Add lemon juice & salt. Add more lime juice as per your taste.
4) Mix everything well.
For tempering:-
1) Heat oil.
2) Splutter mustard.
3) Add curry leaves. When it's fried, put off fire. 4) Add asafoetida.
Pour the tempering over salad. Serve.
Serving Suggestions
Serve either cold or at room temperature.