Hesarubele Kosambari

Ingredients

• - moong dal salad
• - 2 tbsp coconut or groundnut oil
• - Spices as required
• - Salt to taste
• - Fresh coriander to garnish

Method

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. Prepare vegetables: Finely dice 1 small carrot, half cucumber and 2 tbsp fresh grated coconut. Chop 2 green chillies finely.
3. Combine: In a large bowl combine the cooled cooked moong dal, diced carrot, cucumber and fresh grated coconut.
4. Add green chilli and ginger: Add chopped green chillies and 1 tsp grated ginger. Mix gently.
5. Season: Add salt and a pinch of sugar. Mix well.
6. Add lemon juice: Squeeze 1 lemon over the kosambari. Toss gently.
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. Add tempering: Pour sizzling tempering over the kosambari. Mix gently.
9. Add fresh coriander: Add a generous handful of freshly chopped coriander. Toss once more.
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.