Kosambari

Kosambari:

Ingredients:

• 1/2 cup of moong dhal(pytam parp/haesaru bhele)
• 1 small diced/grated cucumber(seeded and peeled)
• 1/8 cup of freshly grated coconut(optional)
• 1/8 cup of chopped cilantro
• 2 or 3 diced green chilies
• pinch of hingh
• pinch of turmeric
• 1 tsp of mustard seeds
• 2 tbs of cooking oil (corn, canola)
• 1/2 tsp of salt
• 1 tbs of lemon or lime juice (freshly squeezed)

Method: Soak moong dhal for a couple of hours. Rinse and drain the dhal and set it aside in a dish. Add the diced cucumbers, cilantro, green chilies and the coconut to the moong dhal. Heat the oil in a small spatula(or a pan), splatter mustard seeds, add hingh and turmeric. Pour the contents to the moong dhal dish. Add salt, lime juice and mix well.
Cooking Tips: Can also add diced tomatoes, grated carrots. For a variation use soaked, rinsed, drained chana dhal instead of moong dhal . Or you can use a cobination of chana and moong dhals.
Serving Tips: Add salt and time juice just before serving. On Holidays and festivals, Koosambari should be served just after serving Banana Rasayana.