Cosamberi is a delicious raw food article, balancing for vāta, pitta and kapha. It nourishes the body. It is light, easy to digest and facilitates bowel movement.
Preparation: 1h 20 minutes
Serves 4: side dish
Spoon measurements are always heaped unless unwise stated.
½ cup/100g split moong dāl
1 heaped cup/80g fresh coconut, finely grated or ½ cup dried coconut
1 large/100g carrot, finely grated
1 Tbsp + 2 tsp/25ml lemon juice – divided
⅓ cup/15g coriander leaves, finely chopped
½ tsp fine rock salt
1 Tbsp + 1 tsp/20ml peanut or coconut oil
½ tsp mustard seeds
1 tsp split urad dāl
1 dried red Byādagi chili
20 fresh curry leaves
pinch asafoetida powder
⅛ tsp turmeric powder
1. Rinse dāl until water runs clear, drain, soak for 1 hour. Then drain and allow to dry for 15 minutes.
2. Finely grate coconut and carrot, measuring 1 tightly packed cup – pour 1 tsp lemon juice over carrot to prevent discolouring. Combine dāl, coconut, carrot, and coriander into a bowl – sprinkle with salt. Do not mix.
3. In a small pan over medium heat, heat oil, add mustard seeds; when the seeds turn grey and pop, add urad dāl and chili – fry until dāl is golden-brown. Add asafoetida, curry leaves and turmeric – continue to fry for a few seconds, swish or stir pan to fry spices evenly.
4. Add voggarane and remaining lemon juice into cosamberi, mixing well.
Twice a week, as a side dish with the main meal or as a snack in the morning or evening. Suitable in all seasons.