I am back after a long hiatus. I am dedicating this post to my beloved Father in Law Shri K Sankaranarayana whom we lost on 10th August this year. He was a pillar of strength and to the family.He was always soft spoken and motivated us in every possible way. He always believed in giving back to the society. He has done a lot of charity work to help the under privileged. He was a health freek and always vouched for healthy eating. I am sure he is in a better place now watching us.One of his favorite dish was SALAD.
Today is 55th #Foodiemonday #Bloghop and my contribution for today’s theme #Salad is 3 C Kosambari. Kosambari is an integral part of the festive menu in Karnataka.
Recipe for 3C Kosambari / 3C Salad:
1 Cup Split Moongdal / Split Mung Bean soaked in water for 2 hrs
1 Cup grated Carrots
1/2 cup finely chopped Capsicum
1 Cup finely chopped Cucumber
Salt to taste
1/2 tsp channa dal
1 tsp urad dal
1/4 tsp mustard
A generous pinch of hing
Green chilli cut or slit
Few Curry leaves
Drain the water from the moong dal and keep it aside.Once the water is fully drained take a bowl and mix moong dal and grated carrots ,chopped cucumber and bell pepper.
Take the same wok.Add a few drops of oil.Put channa dal and urad dal.Once they turn a little brown add mustard and hing.Then add the chilli ,coriander and curry leaves.Saute for 2 secs.The tadka is done.
Mix the tadka with the moong dal and veggies.Add salt to taste just before serving.
Kosumbari is ready to be served.