Wash and soak the yellow moong dal for 2 – 3 hours. When it is time to prepare the kosambari, drain the dal in a colander / sieve. In a big bowl, add the grated carrot, coconut , yellow soaked dal and chopped coriander. Mix all the ingredients lightly. Now add the oil in a tadka pan and add the mustard seeds.
Carrot and Moong Dal Salad is a healthy and nutritious salad with beautiful colors. This is a great salad and easy to make. This can be served as an afternoon snack or an appetizer. This recipe will serve 4. Wash moong dal changing water 4-5 times, and soak it for about 2-3 hours. After soaking Moong Dal will be double in volume. Drain the water.
Hesarubele Carrot Kosambari or Moong dal Carrot Salad is a South Indian style salad recipe, from the state of Karnataka that is a part of every festive meal and celebration. Made using soaked split yellow moong dal, grated carrot, and grated coconut.
Grate fresh coconut and keep it aside (fresh coconut recommended). In a bowl, mix together soaked and drained moong dal, grated carrot, coriander leaves, fresh coconut and salt needed. Squeeze juice of one medium sized lemon and mix well.