• 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.