Difference between revisions of "Recipe - Yellow Moong Dal Kosambari"
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Latest revision as of 04:51, 12 October 2020
Description
No menu during an auspicious function like a wedding or pooja is complete without this important dish i.e. Kosambari. It has a unique fresh taste, and even call it lentil salad. It is also an important dish in the cuisine of Maharashtra, Tamil Nadu, Telangana and even Karnataka.
It can be prepared both sweet and savory and has many different recipes. It is always prepared right before a meal is served, so the ingredients added do not start releasing water due to the salt and lemon added to the dish.
It is super simple, easy and healthy and is also rich in protein and fiber content. Thus, it is great for those who are trying to lose weight. One can also mix in things like nuts, pomegranate seeds, grated carrot etc. to make it more appealing for kids.
Here we are presenting the original recipe as given in Bhaga Shastra along with the ingredient measurements also as given in the shastra.
Note: Bhaga shastra gives ingredient measurements in measurement systems used in ancient times. Hence please use the conversion guidelines below to convert it into modern measurement systems. When giving this recipe, we are not rounding any measurements in the modern units, so as to avoid any deviations from the Bhaga Shastra.
Bhaga Shastra Units Conversion
| 1 Padi | 1500 gms or 1.5 kgs approx |
| 1 Palam | 35 gms approx |
| 1 R.e (Rupee Equivalent) | 4.8 gms approx |
Recipe Card
| Preparation time | 30 minutes (soaking time 15mins approximately) |
| Cooking time | 5 minutes |
| Total time | 35 minutes |
| Servings | 3 Servings |
| Course | Kosambari/Salad |
| Cuisine | Maharashtrian Dish |
Ingredients
| Yellow Moong Dal | 187.5gm (⅛ Padi) |
| Medium sized lemon | 1 no. |
| Salt | 8.75 gm (¼ Palam) |
| Cucumber | 35 gm (1Palam) |
| Grated coconut | 70 gm (2 Palam) |
| Ghee and oil mix | 35 ml (1 Palam) |
| Asafoetida/Hing | 0.3 gm (1/16) R.e) |
| For Seasoning | |
| Mustard | 8.75 gm (¼ palam) |
| Urad dal | 1 gm (Kallaraikal palam) |
| Red Chilly | 4.3 gms (Araikal (⅛) palam) |
Cooking Method
1. Soak the moong dal in water for 15 minutes.
2. Drain the water. Make sure there is no water in the dal and then shift it to a lead coated vessel.
3. Choose a big juicy lemon. Squeeze it and remove the seeds. Add the lemon juice in the dal and mix it.
4. Now add the salt
5. Mix the salt well.
6. Take the cucumber, peel the skin and remove the seeds.Then cut it into fine pieces.
7. Mix the cucumber in the dal.
8. Add the grated coconut.
9. Mix the coconut well.
10. Now add the seasoning to the mix.
11. Mix everything well. Now the delicious Kosambari is ready to serve.
Recipe Video
| Video |