MOONG DAL KOSAMBARI

Moong dal kosambri or hesara bele kosambri as we call it in Kannada is one of the essential menu items on any festive occassion, especially Rama Navami. A festival menu comprises of two type of kosambaris (namely Moong dal Kosambari and Chana dal Kosambari) among other dishes.

It essentially is a lentil salad and is a simple preparation made by adding tempering to soaked split green gram. While this dish in all its simplicity is prepared mostly on festive occassions, it can also be served as a quick fix healthy light snack by adding a few grated vegetables like cucumber and carrot to it.

Ingredients

Soaked moong dal: ½ cup

Oil: 1 tsp

Mustard seeds: ½ tsp

Udad dal: ½ tsp

Hing: a pinch

Curry leaves: 2-3 nos.

Green chilly: 1-2 (finely chopped)

Grated coconut: 1 tbsp

Coriander leaves: 1 tbsp

Lemon juice: 3-4 drops

Preparation

1. Soak the moong dal for about 45 minutes to an hour. Drain off the water. Keep aside
2. Prepare tempering with all the other ingredients except the grated coconut and corriander leaves.
3. Once the tempering cools add it to the soaked moong dal.
4. Add grated coconut, lemon juice and coriander leaves for added flavour and taste.

Notes

1. One can add grated cucumber to enhance the taste.
2. On occassions like Ugadi and Rama Navami, it is a tradition to add grated raw mango to the kosambari. (Avoid adding lemon juice in such instance).
3. While one has to essentially prepare two types of kosambaris on festive occassions, in order to cater to picky eaters or to save on time one may also mix up both the moong dal and chanadal together to make one kosambari.