How to make Moongdal Kosumalli -
A nutritious and a tasty salad-a must try.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Moong Dal (मूंग दाल), Coconut (नारियल)
Cuisine : Tamil Nadu
Course : Salads
For more recipes related to Moongdal Kosumalli checkout Payaru Kosumalli. You can also find more Salads recipes like Carrot and Raisin Salad Asparagus and Quinoa Salad Chicken Salad Pasta And Vegetable Salad
Moongdal Kosumalli Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Moongdal Kosumalli Recipe
Moong Dal 1 cup
Coconut scraped 1/2 cup
Carrot 1
Cucumber 1
Raw mango 1
Lemon 1 1/2
Black peppercorns 1/2 teaspoon
Green chillies 4
Asafoetida 1/4 teaspoon
Fresh coriander leaves 1/4 cup
Curry leaves 2 sprigs
Mustard seeds 1/4 teaspoon
Gingelly oil 4 tablespoons
Salt to taste
Method
Step 1
Soak moong dal for about 20 minutes, drain and steam in a cooker for about 10 minutes. Remove and cool on a flat lid. Peel, deseed and grate cucumber and mango. Peel and grate carrot. Mix ½ teaspoon salt with the grated vegetables and rest aside.
Step 2
Wash and chop the chillies and coriander leaves. Squeeze and strain the lemon juice and keep. Pound peppercorn coarsely and keep. Heat oil temper with mustard seeds, pounded peppercorns and chopped green chillies and add the dal.
Step 3
Sprinkle asafoetida and salt to taste. Squeeze the grated vegetables of excess water and add to the dal mixture. Add the scraped coconut and toss well, stirring with the back of a wooden spoon till it is heated through. Remove for heat and mix the lemon juice. Chill in the refrigerator. Garnish with chopped coriander and serve.
Nutrition Info
Calories : 1637 Kcal
Carbohydrates : 158.8 gm
Protein : 54.9 gm
Fat : 86.9 gm
Other : 35.9 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
