Made with healthy lentils, fresh vegetables, and a tangy coconut garnish, this vibrant side dish is the perfect complement to South Indian cuisine. Whether you’re a fan of cooking or someone who likes to explore new flavors, this pulp cosmari will tantalize your taste buds and add a burst of color to your plate. Enjoy the essence of South Indian cuisine with this easy and delicious recipe.
material
Moong Dal: 2 cups
Cucumber: 1 (grated)
Carrots: 2 (grated)
Coconut: 1 cup
Salt: as desired
Oil: 1 tablespoon
Mustard: 1 teaspoon
Green chili pepper: 2 pieces
Asafoetida: 1 teaspoon
Curry leaves: several pieces
preparation
1.Soak the moong dal for 30 minutes and then pressurize on high pressure for about 3 hours. Let cool and set aside.
2.Mix grated cucumber and carrot in a bowl.
3.Heat oil in a frying pan and add mustard seeds. Once it starts spluttering, add the asafoetida, green chillies and curry leaves. Stir-fry for a minute or two, then remove from heat and add this flavorful mix to the vegetables.
Four.Add the cooked moong dal and season the salad with salt. Mix well to combine everything.
Five.Enjoy this refreshing cucumber and moong dal salad while it’s still hot.