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Raw Mango Salad with Moong Dal (Mango Kosambari)

Author: Pavani
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: south indian
Servings: 4 serving

Ingredients

  • 1 Mango Green - medium, grated
  • 1 cup Moong dal
  • 1 cup Coconut Fresh Grated (I used frozen, thawed grated coconut)
  • 2 chilies Green - finely chopped (adjust as per taste)
  • 1 Cucumber - medium, peeled and grated
  • ¼ cup Cilantro - finely chopped
  • to taste Salt

For Tempering:

  • 1 tsp Mustard seeds
  • 2 red chili Dry
  • 8 - 10 Curry leaves
  • ¼ tsp Asafoetida (hing)

Instructions

  • Soak moongdal for at least 2 hours. Drain the water and add to a bowl.
  • Next add grated mango, coconut, green chilies, cucumber, cilantro and salt. Mix well.
  • For tempering: Heat 1tsp ghee in a small saucepan; add mustard seeds, dry red chili, hing and curry leaves. Once the seeds start to splutter, add tempering to the salad. Mix well and serve either at room temperature or chilled.

Notes

Lets check out what my fellow marathoners have cooked today for BM# 28.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!