Kosambari

You'll need

• 1/2 cup split yellow moong dal, soaked 1-2 hours
• 1 carrot, grated
• 1/2 cucumber, finely chopped
• 2 tbsp grated fresh coconut
• 1 tbsp lemon juice
• 1 tsp oil
• 1/2 tsp mustard seeds
• A few curry leaves
• 1 green chilli, finely chopped
• Salt to taste

Method

1. Drain the soaked moong dal well and mix with the grated carrot, cucumber and coconut.
2. Heat oil in a small pan, add mustard seeds, curry leaves and green chilli, and let them sputter.
3. Pour the tempering over the salad, add lemon juice and salt, and toss well.
4. Serve chilled or at room temperature as a light side.

Why this dish

Soaking the moong dal raw rather than cooking it keeps this salad crisp and cooling, which is the classical reason it's served alongside heavier festive meals in Karnataka rather than eaten on its own.

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Often chosen by people browsing

A common light side among people browsing digestion, mainly because it's raw, uncooked and easy on a full stomach.