Moong Carrot Kosambari - Raw Mungbean and Carrot Salad

Kosambari is a raw salad with vegetables and legumes. Two kinds of kosambaris are served as part of a traditional "oota" or meal in Karnataka. Split moong and split chana are typically used, along with carrots and/or cucumbers. This is easy to prepare and is very high in protein. Using bean sprouts will up the nutrition, like the carrot alfalfa sprout kosambari here.



Ingredients:

1/2 cup hesarukalu/whole moong (or split moong)
1 cup carrot, grated
1 heaped tbsp fresh grated coconut
1 tsp chopped cilantro
juice of half a lemon (optional)
salt to taste

Tadka:
1/2 tsp mustard seeds
a pinch of heeng/asafoetida
2-3 green chillies, chopped fine
cooking oil

Method:

Soak the moong bean in water for 3 hours. Wash a few times and drain all the water.
In a bowl, mix in the carrot, coconut and cilantro with the softened moong.
Heat oil and make the tadka. Add to the bowl.
Just before serving, add salt and lemon juice and mix well.