Ingredients: Cucumbers - finely chopped, cup Yellow Moong Dal (Split) - soaked for 4 hours, Lemon - juiced, cup Fresh coconut - grated, (Dhania) Leaves - handful, - to taste, teaspoon Coconut Oil, teaspoon Mustard seeds, teaspoon Asafoetida (hing), Green Chillies - finely chopped, sprig Curry leaves - few, High Protein Vegetarian diet
Instructions: To begin making the Hesaru Bele Southekayi Kosambari Recipe, we will first make the tempering.Heat the oil in a tadka pan and add mustard seeds.Once the mustard seeds crackle, add asafoetida, green chillies, curry leaves and saute until the curry leaves crisp up.Turn off the heat and keep aside.Into a large mixing bowl, add the moong dal, cucumber, grated coconut, coriander leaves, lemon juice, salt to taste and the prepared tempering. Mix well to combine.Transfer Hesaru Bele Southekayi Kosambari into serving bowl and serve chilled.Serve Hesaru Bele Southekayi Kosambari Recipe along with hot Masala Chai during your tea time break or even along with a festive meal of North Karnataka Style Nuggekai Kharbyaali, Aavryachi Bhaji/Avarakkai Poriyal Recipe, Steamed Rice and South Indian Poli Recipe.