cosamberi – moong dal coconut carrot salad

31st May 2017

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Cosamberi is a delicious light, easily digestible raw salad that nourishes the body. It can be eaten twice a week and in all seasons. Cosamberi is best eaten as a side dish alongside the main meal. It can also be eaten as a small snack in the morning or evening.  It balances Vata, Pitta and Kapha.

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Less is More 

There are hundreds of varieties of food, but in order to be fit and healthy for Realization, we need to eat only a few of them. Once we establish a basic diet, we may or may not decide to eat other kind of foods. We are best served to work hard only for what is most needed to maintain a balanced mind and body. This is our duty and the essence of aparigraha (the value of having few belongings).

~ Dr. Shankaranarayana Jois – The Sacred Tradition of Yoga

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cosamberi

Serves 4 – as a side dish.

Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Programme. 

Any left-over coconut can be grated, sealed and stored in the freezer. If unable to obtain fresh coconut, replace with ½ cup/35g dried shredded coconut.  For best results, grate the carrot and coconut small and fine, using the finer side of a box grater.

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ingredients :

½ cup/100g split moong dāl  (split yellow dāl)

1 heaped cup/75g grated fresh coconut

1 large carrot – approximately 100g

1 Tblsp + 2 tsp/25ml lemon juice – divided

⅓ cup/15g finely chopped coriander

½ tsp fine rock salt

voggarane :

1 Tblsp + 1 tsp/20ml peanut or coconut oil

½ heaped tsp mustard seeds

1 heaped tsp split urad dāl

1 dried red Byaadagi chilli

20 fresh curry leaves

pinch asafoetida powder

⅛ heaped tsp turmeric powder

preparation :

Rinse moong dāl thoroughly by covering with water and swishing around with your hand, drain, then repeat 3-4 times until the water runs clear.  Cover again with water and set aside to soak for one hour.  After one hour, drain the dāl through a fine-mesh sieve and allow it to dry for 15 minutes.

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Finely grate the fresh coconut using the finer side of a box grater – measuring 1 tightly packed cup.  Wash, peel and grate the carrot – measuring 1 tightly packed cup.  Pour 1 tsp lemon juice over the carrot to prevent discolouring. Rinse, dry and chop the fresh coriander – measuring ⅓ cup.  Place in a medium-sized bowl along with the soaked dāl, sprinkle with salt and do not mix.

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prepare the voggarane :

Depending on the level of spice preferred, cut the chilli into small or large pieces, then set aside.

In a small pan over medium heat, add oil and mustard seeds. When the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the urad dāl and the chopped chilli, then fry until the urad dāl is golden in colour.  Add the curry leaves, asafoetida and turmeric powder, and continue to fry for a few seconds, swishing the pan around so the spices fry evenly.

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Pour the voggarane into the bowl, and add the remaining lemon juice, mixing well to allow all colours and flavours to blend evenly.

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Goodness shared by Stacey

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