My first taste of kosambari was at a friend’s wedding in Karnataka. One spoonful and I was sold. That soaked moong dal could be eaten uncooked – and that it could be delicious – was a revelation. Since then I’ve been experimenting with salad made of split pulses and an assortment of vegetables. This raw moong dal salad recipe is the basic, fail-safe version I most often turn to.
- Yellow moong dal – 1/2 cup
- Onions – 1
- Tomatoes – 1/2
- Green chilies – 1
- Lime juice – 1 tablespoon
- Salt to taste
How To Make Raw Moong Dal Salad:
Wash yellow moong dal in several changes of water till the water runs clear. Soak the dal in two cups of water for three hours.
Chop onions, tomatoes and green chilies finely.
Drain and rinse moong dal. Spread over a kitchen towel to absorb excesss moisture.
Mix soaked moong dal with the chopped vegetables. Add salt and lime juice to taste. Mix well and serve immediately.
How do you make eggplant tomato curry, did you ask? I will answer in the next post :-)
Kosambari usually contains grated coconut and is topped with a tadka (tempering in hot oil) of mustard seeds and curry leaves, but I find this lighter no-tempering version better.
You could add more finely chopped vegetables to the soaked moong dal salad: carrots, cabbage, capsicum, etc.