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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