Preparation

To prepare kosambari, place the mung dal in a bowl and wash well, scrubbing the dal as you wash. Drain this water and soak the dal in fresh water for 20-30 minutes.

Peel and grate the carrot.

Grate the cucumber.

Heat the oil in a pan. Fry the mustard and cumin seeds, along with green chillies and curry leaves. Once the seeds crackle, remove the pan from heat.

Drain the soaked mung dal well. In a large bowl, mix together the mung dal, grated carrot, cucumber (gently squeeze out excess water), coconut, salt, prepared tempering, lemon juice and coriander.

Garnish with some fresh coconut. Cover and keep refrigerated until ready to serve.