Temple thali festive spread

Hesarubele Kosambari Recipe:

A medley of fresh cucumbers chopped fine , mixed with sprouted moong dal, chillies, fresh coriander,ginger, and grated fesh coconut, with lime juice as dressing.

 Cooking time 15 min.

Serves5-6

Ingredients:

1 cup yellow lentils/Moong dal

2 medium Carrot,grated

1/2 cup grated Coconut

¼ cup grated mango ginger.

3 tbsp chopped Coriander leaves

1 tsp ground green Chili paste(2 green chilles)

juice of 1Lemon

Salt to taste

To temper:

1 tsp Mustard seeds

1 tsp Urad dal

a pinch of Asafoetida

10 Curry leaves

1 tsp coconut Oil

Method:

1)   Soak moong dal for an hour and drain off the excess water in a strainer.Leave it in strainer for sometime so that all the water would be strained.

2)   In a mixing bowl add strained moong dal,grated coconut,chopped coriander and grated carrot.

3)   Just before serving,add salt,green chili paste and lemon juice and mix well.Taste it and adjust according the seasoning according to your requirement.

4)   In a small pan heat oil and crackle mustard seeds and add urad dal and fry until it turns red.Add curry leaves and asafoetida and fry for few more seconds.

5)   Add the seasoning to the mixed salad and mix it nicely.

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About Chef Ramaa shanker

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