Hesarubele Kosambari

Method

1. 1

   Cook moong dal: Wash 1 cup hesarubele (split yellow moong dal). Pressure cook with 1.5 cups water and half tsp turmeric for 2-3 whistles until cooked but still holding shape. Drain. Spread to cool completely.

2. 2

   Prepare vegetables: Finely dice 1 small carrot, half cucumber and 2 tbsp fresh grated coconut. Chop 2 green chillies finely.

3. 3

   Combine: In a large bowl combine the cooled cooked moong dal, diced carrot, cucumber and fresh grated coconut.

4. 4

   Add green chilli and ginger: Add chopped green chillies and 1 tsp grated ginger. Mix gently.

5. 5

   Season: Add salt and a pinch of sugar. Mix well.

6. 6

   Add lemon juice: Squeeze 1 lemon over the kosambari. Toss gently.

7. 7

   Make tempering: Heat 1 tsp oil. Add 1 tsp mustard seeds — when they pop add a pinch of asafoetida and 1 sprig curry leaves.

8. 8

   Add tempering: Pour sizzling tempering over the kosambari. Mix gently.

9. 9

   Add fresh coriander: Add a generous handful of freshly chopped coriander. Toss once more.

10. 10

    Serve: Adjust salt and lemon. Hesarubele kosambari should be fresh, crunchy and tangy. Serve at room temperature as part of a Karnataka meal or sadhya.