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Kosumbari

Kosumbari

Moong dal 50g
Bengal gram 50g
Coconut 1 cup, freshly grated
Green chilies 4-5
Mustard 1 tsp
Salt
Oil
Coriander leaves
Asafetida a small pinch
Cucumber/carrot 1 optional, cut into small pieces
Lime

• Soak both the dals separately for one hour. Drain the excess water after the dals have soaked well.
• Heat oil in a pan and add mustard to it. Allow the mustard to splutter, add the green chilies and a pinch of asafoetida.
• Add the seasoning and mix well. Add coconut and salt and mix well.
• Add cucumber/carrot and mix well, squeeze lime and garnish with coriander leaves.

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Kosumbari