Moongdal salad koshambir recipe

moong dal salad  Moongdal salad koshambir recipe kosambri

Salads form an important part of our diet. Here I have used moongdal to make it. This version is called as moongdal salad koshambir and is usually made during functions. It is served to ladies during haldi kumkum. One can make it as an accompaniment with rice or chapati.

INGREDIENTS:

  • 1 cup moong dal
  • 1 teaspoon bengal gram
  • 1 big cucumber
  • 2 teaspoon oil for seasoning
  • 1/4 teaspoon mustard seeds
  • a pinch of asafoetida
  • a few curry leaves
  • 2 green chilly
  • 1 cup fresh coconut
  • salt to taste
  • 1/2 lemon
moong dal salad  Moongdal salad koshambir recipe kosambri 300x200

moong dal salad

 

METHOD :

  • Soak moong dal and gram dal in water for half an hour.
  • Remove the skin of big cucumber and cut it into small pieces.
  • Drain the water of the dal and put it in a colander for ten minutes.
  • Later,put in a bowl and add cucumber, salt  and grated coconut to it.
  • Make seasoning and add to it.
  • Add a dash of lime juice to it.
  • Serve as an accompaniment or binge as a snack.

Tips :

Cucumber used is the long variety. Remove the edges and rub well in circular motion. Then peel the skin. The seeds should be removed.

Here are a few of my festive recipes

Lemon rice, Beans stir fry, Masala Bhath, Shenga holige, Appi payasa, Cabbage pakoda

moong dal salad  Moongdal salad koshambir recipe kosambri
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Moongdal salad koshambir recipe

Moong dal salad is usually prepared during festivities in South India. It is tasty to have as a light snack.

Course Salad
Cuisine Indian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people
Author jayashree

Ingredients

  • 1 cup moong dal
  • 1 teaspoon bengal gram
  • 1 big cucumber
  • 2 teaspoon oil
  • 1/4 teaspoon mustard
  • a pinch of asafoetida
  • 1/8 teaspoon turmeric powder
  • 2 green chilly
  • a few curry leaves
  • salt to taste
  • 1/2 lemon

Instructions

  1. Wash both the dals and soak them in water for half an hour.

  2. Drain the water and put in a colander.

  3. Peel the skin of the cucumber and cut into small pieces.

  4. Take a small pan and make the seasoning. Put the oil and the mustard seeds. as it crackles, put the green chilly, asafoetida, turmeric powder and curry leaves.Keep it aside.

  5. Put the dal and cucumber in a bowl. Add salt and coconit to it. Put the seasoning and mix it. Finally, add lime juice to it.

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Lemon rice for festive season

lemon rice  Lemon rice for festive season lemon rice

This is one of the easy, tasty and wholesome food which can be prepared in fifteen minutes. It is customary in our traditions to make this during festivals.

It is popular as Chitranna in South India. It is ideal to pack for lunch box. The various variations that you can make here are many. If it is not festive season, use onions in the seasoning. If it is the season of peas, you can use them.

lemon rice  Lemon rice for festive season lemon rice 200x300

lemon rice

The ingredients that you need are:

1 cup of cooked rice  (measurement: 1 cup = 250 ml)

2 tbsp of groundnuts

3 green chillies cut into pieces

a few curry leaves

1 tbsp of gram dal

1 tbsp of urad dal

1/2 tsp turmeric powder

1/4 tsp asafoetida

1/2 tsp mustard seeds

salt to taste

1 lemon

2 tbsp oil

2 tbsp fresh coconut

2 tsp coriander leaves

Procedure:

At first, prepare the rice and allow to cool.

Take a kadai and make the seasoning with all the ingredients. Allow the  groundnuts to cook  for a few seconds. Now, remove from fire and keep aside. Add the cooked rice and salt. Mix well. Add the lemon juice. Garnish with fresh coconut and finely cut coriander leaves.

lemon rice  Lemon rice for festive season lemon rice
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Lemon rice

Lemon rice is a tasty variety of rice that is usually prepared during festivals in South India.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author jayashree

Ingredients

  • 1 cup cooked rice
  • 2 tbsp groundnuts
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp turmeric powder
  • 1/8 tsp asafoetida
  • 1 tbsp bengal gram
  • 1 tbsp urad dal
  • a few curry leaves
  • salt to taste
  • 4 green chilly
  • coriander leaves
  • 1 lemon
  • 2 tbsp fresh coconut

Instructions

  1. Wash and cook the rice in pressure cooker. The grains should be separate. Add water accordingly. 

  2. Take oil in a pan. Add mustard seeds, as it crackle add bengal gram and urad dal, let cook for a few seconds. Add groundnuts, let cook for a few minutes. Then add the green chilly, asafoetida, turmeric powder and curry leaves.

  3. Put the cooked rice in it. Add salt and mix well. Put lemon juice to it. 

  4. Garnish with coconut and coriander leaves.