Ingredients
- 1 cup Mung Dal (Green gram dal), soaked for 2-3 hours
- ½ cup Fresh Grated Coconut
- 1 medium Carrot, grated
- 2 tbsp Fresh Coriander Leaves, chopped
- 1-2 Green Chilies, finely chopped (adjust to taste)
- Salt to taste
For Tempering:
- 1 tsp Oil
- ½ tsp Mustard Seeds
- 1 tsp Urad Dal (split and dehusked black gram)
- 1 Dry Red Chili, broken
- A pinch of Hing (Asafoetida)
Instructions
Prepare the Mung Dal:
- Drain the soaked mung dal and rinse well under cold water. You can use it raw for a crunchy texture or lightly steam it for a softer bite.
Mix the Ingredients:
- In a mixing bowl, combine the mung dal with grated coconut, grated carrot, chopped coriander leaves, and finely chopped green chilies. Add salt to taste and mix well.
Prepare the Tempering:
- Heat 1 tsp of oil in a small pan. Add mustard seeds and let them splutter.
- Add urad dal and fry until it turns golden.
- Add the broken red chili and a pinch of hing, and sauté for a few seconds.
Season the Koshimbir:
- Pour the hot tempering over the mung dal mixture and stir everything together to evenly distribute the seasoning.
Serving:
- Serve the Mung Dal Koshimbir fresh as a salad or side dish, perfect with rice or as part of a meal.
Additional Tips:
- Optional Flavor: A squeeze of lemon juice can add a refreshing tang to the salad.
- Variations: You can also add finely chopped cucumber or beets for more texture and nutrition.
- Crunch: Top with roasted peanuts for added crunch and nutty flavor.
This Mung Dal Koshimbir is light, refreshing, and packed with protein and nutrients—an ideal side dish or snack that brings both flavor and health benefits to your meal!
