Hesarubele Kosambri | Mung Dal Salad | Festival Recipes
Author: Vindhya Desai
Recipe type: Side
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people
- 4 Tbsp or ¼ Cup mung dal/hesarubele
- 1 Tsp oil
- ½ Tsp mustard
- A pinch of hing
- ¼ Cup freshly grated coconut
- Juice from ½ a lemon/lime
- Chopped coriander to garnish
- 1 broken dry red chilli
- Few curry leaves
- Salt to taste
- Add mung dal/hesarubele in a bowl, rinse twice with water and let it soak for 2-3 hours
- Drain water from the soaked mung dal
- Make tadka with oil, mustard, hing, broken red chilli, curry leaves and pour this over the well drained mung dal/hesarubele
- Next add grated coconut, chopped coriander, salt to taste and mix well
- Finish with lemon/lime juice
- Garnish with coriander and serve
Add finely chopped cucumber or grated carrot
It is best if everything is mixed just before serving
If there is leftover kosambri it is probably best to refrigerate it, uncooked mung dal and coconut will spoil at hot and humid room temperatures
Recipe by Food Of Interest at https://foodofinterest.com/hesarubele-kosambri/
3.5.3226