Summer is here is a bang! Especially in Bangalore city, so much so that the great weather that Bangalore is known for seemed to have melted away. It's HOT at 8am! Anyway, as a way to beat the heat, I have decided to do a series of '50 Shades of Summer', that's 50 recipes to help you get through the heat in summer.
Here is the first recipe, Kosambri is salad usually served in small quantities in festivals and all occasions where food is served on a banana leaf. This is one of my very favourites, that's way it's beginning the series. All recipes are going to be easy recipes with minimal cooking time and that you can easily whip up in under an hour.
For the Garnishing
- Soak the moong dal in hot water for 2-3 hours. At the end of three hours, it should have doubled in size.
- In the mean time chop up the cucumber and green chillies and set them aside
- Take the moong dal and drain the water, and add the chopped cucumbers, green chillies, salt to taste, grated coconut and squeeze the lemon and set it aside
- Take oil in a ladle or a small wok and set it to heat, when the oil is hot, add the mustard seeds and the asafoetida to it. When the mustard seeds start to pop add it to the moong dal mixture and mix well and serve.