Kousmalli /Kosumari

This is very common in most of the South Indian Lunch menu and also special religious festivals  like Rama Navami  .

Ingredients

Cucumbers                               - 2 cups (peeled and finely chopped)

Green chillies                           - 1 or 2 (cut into small pieces)

Carrot                                      – ½ cup (Peeled and grated)

Lemon juice –                             1 tsp

Moong dhal                              - 1/4 cup  

Salt                                           to taste

For seasoning: 

Cooking oil                                 - 1 teaspoon

Mustard seeds                           - 1/4 teaspoon

Asafetida                                  a couple of pinches

Cilantro                                 -  3 tbsp (finely chopped)

Grated coconut                       – 2 tbsp

Fresh basil leaves (optional)    -  1 tbsp

Method:

• Soak moong dhal in water in a bowl for about an hour, drain the water and set aside. Using warm/hot water will speed up the soaking process .
• Add the finely chopped cucumber, cilantro, basil, green chillies and grated coconut to the moong dhal and mix well.
• In a small pan, heat oil, pop mustard seeds, add the Asafetida and fry for a second. And pour the mixture over the above carrot & cucumber mixture; add salt & Lemon juice. Mix well once again.
• The Kousmalli is ready to serve.