Kosumalli (South Indian Mung Carrot Salad)

This is as authentic as south Indian food gets. It is a simple salad made with split green gram dal, carrots and a few spices. This dish is also very traditional and served in most south indian weddings and other special occasions.

Everytime I eat this dish, it brings back special memories of every wedding and other events I have attended back home in Chennai. It denotes festivities for me and makes the meal extra special!

1/2 cup yellow moong dal (split green gram dal)
2 medium sized carrots, peeled and grated
1/2 tsp asafoetida
1/2 tsp salt
2 tbsp lemon juice
1 tbsp cilantro, finely chopped
3 Indian green chillies, finely chopped (substitute 1 serrano or 1/2 jalapeno pepper)
1 tsp mustard seeds
1 tbsp canola or vegetable oil

When preparing any Indian lentil, the first step is to wash them well. After washing, soak the moong dal in cold water for 1 hour. Drain the soaked dal, pat dry with paper towels and set aside.

In a large mixing bowl, add the grated carrots, salt, lemon juice and cilantro. In a small pan, heat the oil over medium-high heat. Add mustard seeds and when they start popping, add asafoetida and green chillies. Fry for a few seconds and add this to the carrot mixture mix well and let sit for 5 minutes.

Add the soaked dal to the carrot mixture, gently toss everything together, check for seasoning and serve at room temperature.