A south Indian salad variant from the food palette of Karnataka, Kosambri is a mixture of legumes and vegetables tempered deliciously the south Indian way.
½ cup moong dal
1 heaped tbsp grated coconut
½ red capsicum chopped fine
¼ cup pomegranate
2 green chillies chopped
2-3 stems spring onion chopped fine
1 tbsp lime juice
½ tsp salt
1 sprig curry leaves
½ tsp mustard seeds
2 dried red chillies
2-3 tsp oil
Wash the moong dal (split green gram) well.
Pour 2-3 cups of water in the dal and leave to soak for at least 5 hours
Check whether it has bloated out well and taste to see if the raw flavour is gone.
If it hasn€™t, change the water and leave to soak for another 2 hours.
Drain out water.
Leave in colander for a while so that any remains of water drains out completely
Place the moong dal, grated coconut, red capsicum, pomegranate, green chillies and spring onion in a large salad bowl
To make the dressing, heat oil in a small wok.
Throw in the mustard seeds, and once it has spluttered, add the curry leaves and dry chillies.
Take off the fire
Now mix salt and lime juice into the moong daal and vegetable placed in the bowl.
Then pour in the hot dressing.
Stir well and serve