Moong dal 50 gms
Bengal gram 50 gms
Coconut grated 1 cup
Green chilies 4
Mustard 1 tsp
Salt to taste
Oil as required
Coriander leaves
Asafetida a pinch
Cucumber 1 cut into small pieces
Lime 1
Kosumbari - Directions:
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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