The Green Gram dal used in this dish is very easy to digest and can be used cooked or uncooked.The calorific value is relatively less and fat percentage is next to nil. The only drawback I see is the liberal use of fresh coconut but it certainly enhances the taste and I wouldn't complain much about it.
Whenever I attend a wedding or festivity where the meal is served on a green plantain leaf this is served as a add on dish and is quite less in serving for me..I don't shy to to ask again , I do not mind licking fingers either...try it and let me know if you did the same...
KOSAMBARI - THE YUMMY SALAD
1 cup Moong dal ( split green gram dal)
1 cup Fresh grated carrot1 cup Fresh grated coconut
1 fresh green chilli (finely chopped)
finely chopped coriander leaves,
few curry leaves
finely chopped ginger
2 tbsp oil
1 tbsp mustard seeds
2 tbsp of lemon juice
and salt to taste
Soak the Green gram dal (hesarubele) for about 3 to 4 hours..Drain and soak of all the water on a thin cloth or tissue paper. Add grated carrot, coconut, coriander leaves ginger,lemon juice and salt.
Heat the oil, add mustard seeds and when the mustard seeds splutter add the curry leaves and finely chopped green chillies .
Mix the seasoning to the salad. It can be a full meal by itself or served with Chitranna (Lemon rice) or any meal.