KOSAMBARI/SALAD - KARNATAKA THALI

KOSAMBARI/SALAD :

This is a salad which is prepared using lentils, some grated greens, chillies, herbs and finished with a nice crunchy tempering made aromatic with hing/asafoetida. This salad is an integral part of any thali/meal in KARNATAKA CUISINE.

AUTHOR : PIYALI
SERVES : 4
CUISINE : INDIAN/KARNATAKA
TYPE : APPETIZER/SALAD
TIME : 10 MINUTES PREPARATION + 5 MINUTES COOKING TIME + 30 MINUTES SOAKING TIME/OVERNIGHT IF WHOLE MUNG BEANS ARE USED

INGREDIENTS :

1) 125 Gms of skinned split mung beans. You can use whole mung beans or sprouted mung beans too
2) 1 small carrot grated
3) 1 small cucumber grated
4) 1/2 of a small bell pepper grated
5) 1 small onion finely chopped
6) 2 Tbsp fresh grated coconut
7) 3 Tbsp fresh coriander leaves chopped
8) 1 green chilli slit/chopped as desired
9) 1/2 a lemon or whole as per taste
10) Salt to taste

FOR TEMPERING :

1) 1/2 Tsp mustard seeds
2) 1 Dry Red Chilli
3) A generous pinch of hing or asafoetida 
4) 1 Tsp skinned Black gram/urad dal
5) 1 Sprig of curry leaves
6) 1 Tsp of oil

THIS IS WHAT YOU DO:

1) Soak the Moong Dal for 30 minutes covered with water. 
TIP: If you are using whole mung beans soak them overnight. You may use sprouted Mung Beans too.

2) Grate carrot, cucumber, coconut. Keep aside. Finely chop bell pepper/capsicum in thin long strips. Chop finely fresh coriander leaves and onion. Slit/chop green chilli.

3) Drain the skinned mung beans. In a large mixing bowl put in the drained mung beans, grated carrot, cucumber, coconut. Add sliced capsicum. Add chopped onion, fresh coriander leaves, green chillies. Squeeze the lemon. Add salt to taste. Now using a spoon mix everything in the bowl nicely.

4) To prepare the tempering, heat oil in a pan. Add mustard seeds and allow them to pop. Next add skinned black gram/urad dal, dry red chilli and let them change colour. Add curry leaves and asafoetida. Remove from flame once curry leaves splutter.
TIP: Please be careful not to burn the tempering or else you will spoil, your kosambari

5) Add the tempering to the kosambari in the bowl. Give it a nice stir. Serve as an appetizer / salad.
TIP : You may add vegetables of your choice like beetroot, tomatoes etc.