Radish - Lentil Salad / Yellow Mung Dal Kosambari
Yellow Mung Lentil Kosambari, is a South Indian style, Plant based, Protein Rich, Simple & Easy to make, Salad recipe using Radish and Yellow Lentils as main ingredients. Recipe below has step wise pics and tips.
Equipment
- Frying pan (for stove-top method)
- Wide Mixing Bowl
Ingredients
- 1 small bunch Pink Radish (10 count)
- ½ cup Yellow Split Lentils / Yellow Mung Dal / Pesarapappu
- ¼ cup Fresh Coriander Leaves (chopped)
- 2 tablespoons Grated Coconut (fresh / desiccated) (optional)
- ¼ cup Grated Fresh Carrot (heaped)
- 2 cups Water (for soaking lentils)
- 1 to 2 tablespoons Lemon / Lime juice
- as per taste Salt (optional)
Ingredients for Tempering:
- 2 tablespoon Cooking Oil
- 2 count Green chillies
- 6 to 7 count Curry Leaves
- 1 teaspoon Mustard seeds / Aavaalu
- 1 teaspoon Sesame seeds / Nuvvulu
Instructions
PREP WORK:
- Firstly, wash the lentils/pesarapappu thoroughly two to three times, soak them with 2 cups of water. After 1-2 hrs drain the water off and take the lentils aside. Chop / Cut the radish into desired size/shape, grate the carrot and finely chop the green chilli.
COOKING:
- Put a frying pan under medium flame on stove top and all the 'Ingredients for tempering'. Saute them until the seeds splitter-splatter.
- Switch the flame off , add the lentils to the hot pan and give a mix.
- Take a wide salad bowl, add the radish pieces, chopped coriander leaves and all the contents of the pan.
- Top up with grated fresh carrot, grated coconut and lemon juice. Gently mix up everything using a ladle on each hand.
- Transfer to serving bowls. Done!!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS.