Kosambari Moong Dal Salad with Cucumber and Coconut

What you need

• 80 g (1/2 cup) split yellow moong dal, rinsed
• 1 medium cucumber, peeled and finely diced
• 1 carrot, peeled and grated
• 3 tbsp grated fresh coconut, frozen works too
• 2 tbsp fresh cilantro, finely chopped
• 1 green chili, finely chopped
• 1/2 tsp salt
• 1 tbsp lemon juice
• 1 tsp vegetable oil
• 1/2 tsp mustard seeds
• 1 sprig curry leaves
• 1 pinch asafoetida

Method

Restated from the original video

1. 1

   Cover the dal with cold water and soak for 30 min, until soft on the outside but still with a slight bite. Drain well.

2. 2

   In a large bowl, combine the dal, cucumber, carrot, coconut, cilantro, chili and salt.

3. 3

   Heat the oil in a small pan over medium heat. Add the mustard seeds and cover until the crackling stops, 20-30 seconds.

4. 4

   Add the curry leaves and asafoetida and cook for 10 seconds.

5. 5

   Pour the hot tempering over the salad and toss.

6. 6

   Add the lemon juice just before serving so the cucumber stays crisp. Eat within 30 min.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.