Wash moong daal and soak in enough water for 2 hours or minimum 30 minutes.
Now drain the water from the lentil and keep it in a strainer or colander for some time.
Peel and grate or finely chop the carrot and chop the cucumber and keep aside.
Take a deep mixing bowl and add the soaked lentil, chopped cucumber and carrot,pomegranate pearls chopped green chili and mix well(can add 3-4 tbsp grated coconut at this step)
Add lemon juice and chopped fresh coriander and mix well.
Tempering-
Heat oil in a small pan and then add the mustard seeds and the urad daal
when mustard seeds start crackling then add the asafoetida, dried red chili and curry leaves.
Add the tempering in the prepared salad and mix well.
Refrigerate the salad and serve chilled for best result.
Add salt just before serving, else cucumber will start releasing water because of the salt.
Serve Kosambari as a side dish or salad with your meal. You can also have this as a healthy breakfast with some toasted brown bread.
Notes
Note-You can adjust the ratio of lentil and vegetables as per your choice and preference .