Ingredients:

• 1/2 cup         Yellow Moong Dal ( Split Moong Dal)
• 1/2                Cucumber chopped
• 1/2                Carrot grated
• 1/2                Onion chopped
• 1/2                Tomato diced
• 1/4                Red bell pepper diced
• 1 tbsp           Coriander Leaves
• 1 tbsp           Pomegranate arils
• 1 tbsp           Mint Leavs
• juice of a half lemon
• 1/4 tsp        green chilies
• salt and pepper to taste

Instructions:

1. wash and soak the dal for 2-3 hours. Drain the dal and stand it in a colander to dry.
2. Place the moong dal in a large bowl.
3. Add the chopped cucumber, grated carrot, slit green chilis , chopped onion, diced Tomato , diced red Bell Pepper , Mint leaves and half of the coriander leaves and mix well. Set aside.
4. At the time of serving, sprinkle salt, pepper , lemon juice and mix well.
5. Garnish with Pomegranate arils and coriander leaves.
6. Serve the kosamabari as a salad or as a meal by itself.

Variation :

1. You can also add tempering into the salad . Heat oil in a small pan. Once it turns hot, add the mustard seeds and allow to splutter. Add the asafoetida and curry leaves and saute for a few secs. Turn off the heat. Pour this seasoning over the moong dal and mix well.
2. If children are being served the kosambari, do not add finely chopped green chilies. Add one or two slit green chilis and discard them at the time of serving.