Hello everyone! Hope you all had a wonderful, drool-alicious weekend visiting various MoFo-ers blogs and also coming up with more delicious vegan food posts for your own. I'm really looking forward to blog hopping and seeing what you all come up with for week two of Vegan MoFo! :)
My last week's theme was Desserts. This week it's Soups and Salads. I'll start off with a traditional, South India Kosumbari - a salad that is topped with a basic Indian tempering of mustard seeds, curry leaves and asafoetida that have been heated in oil. Kosumbaris can be made with different combinations of veggies and soaked/sprouted lentils/beans.
They are one of the first few things which are served on the Banana Leaf 'plates' during meals at traditional events like festivals, weddings etc...
Today I'll be sharing a quick and simple Carrot Hesarubele Kosumbari. Hesarubele is the Kannada word for Moong Dal (Split Mung Beans). It a lentil that can be enjoyed raw. It's healthy and tasty.
Carrot Hesarubele Kosumbari
For the salad:
1/4 C Moong Dal (soaked for at least 2 hours and drained)
3 large Carrots (grated)
2 Green Chillies (crushed)
A pinch of Turmeric
For the tempering:
2 tsp Coconut Oil
1/4 tsp Mustard Seeds
1 T fresh Curry Leaves
1/8 tsp Asafoetida Powder
Mix all the salad ingredients together in a large bowl.
Use your hand and squeeze everything lightly as you mix to get the spice, salt and lime juice into the carrots.
In a small pan, heat the coconut oil on high for 30 seconds.
Add the mustard seeds and cover the pan immediately (with a small gap to let the steam escape).
When the mustard seeds almost stop crackling, add the asafoetida powder and mix for a few seconds.
Add the curry leaves and stir for another 30 seconds or so.
Turn off the heat.
Now pour the tempered ingredients over the salad and mix lightly.
Serve immediately and enjoy! :)