Kosambari

• Asafoetida (hing)

  1 g

• Coriander leaves

  chopped

  10 g

• Cucumber

  chopped

  120 g

• Curry leaves

  8 pc

• Freshly grated coconut

  30 g

• Green chilli

  chopped

  8 g

• Lemon juice

  12 ml

• Moong dal

  soaked

  120 g

• Mustard seeds

  3 g

• Oil

  10 ml

• Salt

  to taste

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Method

1. 1Soak split moong dal in water for 1 hour, then drain well.
2. 2Toss the drained dal with chopped cucumber and grated coconut.
3. 3Add chopped green chilli, coriander and salt.
4. 4Heat oil and crackle mustard seeds with a pinch of asafoetida.
5. 5Add curry leaves and let them sizzle briefly.
6. 6Pour the tempering over the salad.
7. 7Squeeze in fresh lemon juice and toss to combine.
8. 8Serve immediately while crisp and cool.