I had this dish from Karnataka for the first time a little over a year ago. End of March 2005 it was. I had it at a get-together arranged by my parents-in-law in Bangalore, India. Although the catering was done by a contractor, the food had a 'cooked-at-home' taste. It was served on banana leaves and comprised of some 10 different items. All just too good to resist. And...then...I...*drool* *drool* *drool*
So, where was I? Aah yes, the Kosumbari and why I liked it as soon as I had the first morsel.
a) It uses uncooked Moong Dal in a salad with carrot and tomato. Very exotic for my tongue.
b) It uses no chillis. Only powdered pepper for the heat. Exotic again.
c) Raw curry leaves. Hmmm...very exo...well, you get the point.
The best part of it is that I didn't have to ask anybody for the recipe. I just knew it once I ate the dish. However, since I can't give you the taste of it and ask you to guess the ingredients, I'll just go ahead and list them for you here.
One note before we start: Please do not forget to add ginger to this dish, because otherwise it can be a little difficult to digest, since the Moong dal isn't cooked. The ginger should make it easily digestible, though.
Recipe for Moong Dal Kosumbari - My second recipe for A Ton Of Protein
¼ cup Moong dal (split, skinned green gram)
2 tbsp grated coconut (optional)
¼ tsp powdered black pepper
1 loosely packed cup coriander leaves
8-10 curry leaves
½ tsp lime juice
1 tsp finely chopped fresh ginger
½ tsp sugar (optional, and the quantity depends also upon the sourness of lime and tomato)
salt to taste
1 tsp oil
¼ tsp mustard seeds
1. Soak the Moong dal for one hour in just enough water (about ½ cup), so that you do not have to throw away the excess later.
2. After an hour, grate the carrot. Chop the tomato fine. Chop the coriander leaves. You could tear the curry leaves with your fingers, if you like. I don’t do this, because I am not happy ruining their pretty shape.
Clockwise from bottom left: Soaked Moong dal, grated coconut and carrot, powdered pepper, lime, oil, mustard seeds, coriander leaves
3. Mix all the ingredients mentioned in Step 2 in a serving bowl. Add grated coconut, if using. Add the seasoning (salt, sugar, pepper).
4. Drain the Moong dal and add it to the rest of the ingredients. Mix thoroughly.
5. Now heat oil in a pan or a Tadka Ladle. Once it is nice and hot, add the mustard seeds and let them pop. Once they stop popping, add this Tadka to the salad.
Serve as a side dish with phulka/chapattis/rice and some curry.
This Kosumbari can also be prepared with half a cup of Moong sprouts and grated & drained cucumbers. Do you know what I do? If I prepare the Kosumbari with carrot for lunch, and if there are leftovers, then I cover them and put them into the fridge. In the evening, I add the required amount of Moong sprouts & grated cucumber to it and adjust the seasoning. This way, I don't have to make a new dish from scratch and my leftovers get used in a semi-new avtaar. So smart, no? :) :)
Moong Dal Kosumbari served here with chapati and Gherkin-Cashew nut Upkari by Ashwini