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Moong Mooli Koshimbir – Yellow Lentil and Radish Salad

Moong mooli koshimbir is another simple salad for the Maharashtrian kitchen . Filled with the goodness of petite yellow lentils and the intrinsic flavor of radishes , it’s a must try for all healthy eaters.

The concept of salads is in the limelight these days . You can see all kinds of salads around , with all possible permutations and combinations of veggies and dressings. Salads is one thing you can get in every cuisine. And it has to be , after all it’s such an important part of the meal ( or a meal itself 😉 ).

Even the Indian cuisine is filled with healthy and nutritious salads. And specially in Marathi households , it’s an essential component of every meal . We call it the KOSHIMBIR.

The usual cucumber , tomato ,carrot koshimbirs are a regular throughout the year . But when radishes are in season , we love to have them as a part of koshimbir too.

Yesterday we got our hands on some beautiful radishes , and guess what we had as koshimbir? This awesome moong mooli mix with a simple spicy traditional tempering. Just what you need to take a simple meal to the next level !

The sweetness of soaked moong dal is just perfect to counter the pungent flavor of radishes. Topped with a generous lemon dressing and the traditional tempering makes it one of the best radish salads I’ve ever had.

Sharing the recipe here. Give it a try and let me know how you like it.

Do share if you too make such salads , with a twist in the recipe . I would love to hear from you!

Print Recipe
Moong Mooli Koshimbir - Yellow Lentil and Radish Salad
Course salad
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 2 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • xbe cup moong dal lentils yellow / yellow , soaked for 30 minutes
  • 1 radish , medium sized , grated
  • 2 green chili , chopped
  • 1 tomato , small , chopped ( optional)
  • 1 lemon juice
  • to taste Salt
  • 2 tsps oil ( for tempering )
  • 1 tsp mustard seeds
  • Pinch asafetida of hing /
  • Bunch coriander leaves of fresh for garnishing
Course salad
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 2 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • xbe cup moong dal lentils yellow / yellow , soaked for 30 minutes
  • 1 radish , medium sized , grated
  • 2 green chili , chopped
  • 1 tomato , small , chopped ( optional)
  • 1 lemon juice
  • to taste Salt
  • 2 tsps oil ( for tempering )
  • 1 tsp mustard seeds
  • Pinch asafetida of hing /
  • Bunch coriander leaves of fresh for garnishing
Instructions
  1. In a bowl take the grated radish . Add the soaked and drained moong dal and chopped tomatoes.
  2. Add salt and sprinkle lemon juice on it. Give it a mix.
  3. Heat oil in a small kadhai. Add mustard seeds . After they crackel add hing and chopped green chili. Pour this tempering over the moong and radish mix.
  4. Mix properly and serve garnished with chopped coriander leaves.
Recipe Notes

Tips

  • After grating the radish , remove the separated water , so that the koshimbir won’t be watery.
  • Adding tomato is optional.
  • After the mustard seeds crackle , remove kadhai from the heat and then add hing and green chili, to avoid burning of the tempering.
  • Add salt just before serving , as it caused the grated radish to release its juices.
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