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# Moong Dal Carrot Salad
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| -------------- | ------------- |
| **Prep time** | 30 min |
| **Cook time** | 5 min |
| **Total time** | 35 min |
| **Serves** | 2 -3 servings |
## Ingredients
### for salad
* ½ cup moong dal
* 1 carrot *(grated)*
* ¼ cup coconut *(gratted)*
* few chopped coriander leaves *(chopped)*
* 1 green chilli *(chopped (optional))*
* 2 tbsp pomegranate seeds / dalimbe
* ½ tbsp lime juice
* salt to taste
### for tempering:
* ½ tsp mustard seeds
* 1 tsp urad dal
* a pinch of asafoetida / hing
* 5-6 curry leaves
* 1 tsp oil
## Instructions
1. firstly, soak moong dal for half an hour to one hour and drain off the excess water in a strainer.
2. furthermore, leave for some time so that all water fades away.
3. now keep aside grated half cup carrot, ¼th cup of coconut, 1 chilli and half lemon
4. in a mixing bowl add strained moong dal, grated coconut, chilli and grated carrot.
5. mix well together
6. furthermore, add coriander leaves.
7. moong dal carrot salad
8. just before serving, add salt and lemon juice and mix well.
9. furthermore, in a small pan heat oil and crackle mustard seeds and add urad dal and fry until it turns red. add curry leaves and asafoetida and fry for few more seconds. add the seasoning to the mixed salad and mix it nicely.
10. finally, garnish it with pomegranate and serve it with rice or you can eat plain.
## Step-by-step
firstly, soak moong dal for half an hour to one hour and drain off the excess water in a strainer.
furthermore, leave for some time so that all water fades away.
now keep aside grated half cup carrot, ¼th cup of coconut, 1 chilli and half lemon
furthermore, in a mixing bowl add strained moong dal, grated coconut, chilli and grated carrot.
and mix well together.
furthermore, add coriander leaves.
moreover, just before serving, add salt and lemon juice and mix well.
furthermore, in a small pan heat oil and crackle mustard seeds and add urad dal and fry until it turns red. add curry leaves and asafoetida and fry for few more seconds. add the seasoning to the mixed salad and mix it nicely.
finally, garnish it with pomegranate and serve it with rice or you can eat plain.
## Notes
* firstly, soak the moong dal well and drain off the water before preparation.
* moreover, add grated cucumber and raw mango for more flavours.
* also salt at the time of serving. else it will be release water.
* furthermore, prepare the salad just before serving, if you make it ahead the salad will leave lot of water.
* finally, i have used desiccated coconut, but it taste great with fresh grated coconut.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/moong-dal-carrot-salad-hesaru-bele-carrot-kosambari-recipe/](https://hebbarskitchen.com/moong-dal-carrot-salad-hesaru-bele-carrot-kosambari-recipe/)