Kosambri

Ingredients:

• 50g Moong dal
• 50g Bengal gram
• 1 cup freshly grated Coconut
• 4-5 Green chilies
• 1 tsp Mustard
• Salt
• Oil
• Coriander leaves
• A small pinch Asafetida
• 1 optional Cucumber/carrot , cut into small pieces
• Lime juice

Method:

• Soak both the dals separately for one hour. Drain the excess water after the dals have soaked well.
• Heat oil in a pan and add mustard to it. Allow the mustard to splutter, add the green chilies and a pinch of asafoetida.
• Add the seasoning and mix well. Add coconut and salt and mix well.
• Add cucumber/carrot and mix well, squeeze lime and garnish with coriander leaves.
• Serve kosumbari with lunch (typical south indian side dish)