Back to back from Nits kitchen, as i promised! Here is a super quick recipe for a South Indian delicacy more often served at weddings as an accompaniment or as Nits’ puts it ‘a healthy starter salad to a huge meal’, also cooked by certain delicacy experts at home! I should agree i have no clue on making such specialties, thanks to Nits, not only am i publishing this on my blog, but am planning to try my hands at it soon too as she has made it as simple as possible! So here’s Kosambari aka Kosmari made into a easy recipe coming your way from none other than Nits’ kitchen…
Kosambari Recipe / Kosmari Recipe
Moong Dal – 1/4 cup
Channa Dal – 1/4 cup
Green Chillies – 2 to 3
Mustard Seeds – 1/4 tsp
Asafoetida (Hing) – 1 pinch
Lemon – a quarter to squeeze
Coriander leaves (Cilantro) to garnish
Oil to saute
Salt to taste
Soak the dals for about half an hour in water.
Then drain and squeeze, keep aside dry.
Heat oil, add mustard to splitter, add hing and the green chillies (cut into thin rings).
Now add the dals and fry for about 3 mins on a low flame, add salt, mix well and remove.
Squeeze a quarter of lemon and garnish with cilantro leaves.
You can add grated carrots, chopped mangoes and also cucumber to it!