Mullangi Kosambari | Radish and Moongdal Kosambari | Easy Salad varieties

While I was poring over my cookbooks for some different kinds of salads for Blogging Marathonthis week, I remembered that our own Kosambari (aka Koshimbir / Kosumalli) served as part of the South Indian Thali (or even everyday meal) is a great salad. I have posted the cucumber, plain Moong daland Carrot versions previously. 

Today is a version with radish - credit to my mom who got us eating radish in both raw and cooked form right from our childhood. In many households till date, save for a handful of veggies, children (and adults) dont eat veggies as must as they ought to. And radish tastes yummier in the winters and we have started buying this veggie on a bi weekly basis to enjoy it fresh and crunchy 🙂

Simple, quick, light to digest - thats all salads ought to be. So, after the Kachumber saladand sweet potato-chickpea salad, today's too takes off most of the guilt off the Diwali binge eating 😀 

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Hope you enjoyed the series, will come back next week with another theme 🙂

Radish Kosambari - radish salad with Moong dal (split green gram) 

(Vegan and Gluten Free recipe)

Prep time : 15 mins, serves : 2

Ingredients:

• Radish - 1 medium
• Soaked moongdal - 2 TBSP
• Salt - to taste
• Tempering : Oil (½ tsp), Green chillies (1 no.), Mustard seeds (¼ tsp)
• Garnish : grated coconut (1 tsp) - optional, chopped coriander (½ tsp) ,  2 teaspoon lemon juice (optional)

Method:

1. Soak moong dal in warm water for 15 mins. While its soaking, wash, peel and grate radish into a bowl. Add the soaked and drained dal to it, add grated coconut, coriander and mix well. Let it sit for 5-8 mins.
2. Now just before serving, make the tempering with oil, green chillies and mustard seeds. Pour onto the salad. Finish with salt and lemon juice. 
3. Serve immediately

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