non-vegetariangluten-free
udupi
Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
30 min
566 cal
40gProtein
79gCarbs
10gFat
2Recipes
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Refreshing, fiber-rich kosambari! This gut-friendly salad is a quick-to-make, vibrant, and healthy treat.
A refreshing and crunchy South Indian salad made with soaked moong dal, crisp cucumber, sweet carrots, and fresh coconut. Finished with a zesty lemon dressing and a simple tempering, it's a healthy and delightful dish.
Serving size: 1 cup
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
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Refreshing, fiber-rich kosambari! This gut-friendly salad is a quick-to-make, vibrant, and healthy treat.
This udupi dish is perfect for snack. With 260.8 calories and 13.86g of protein per serving, it's a high-fiber, low-calorie option for your meal plan.
Prepare the Moong Dal: Rinse the yellow moong dal 2-3 times under cold running water until the water runs clear. Place the dal in a bowl and cover with 3 cups of fresh water. Let it soak for 2 to 3 hours. The dal should be tender enough to be easily crushed between your fingers. Once soaked, drain all the water completely using a fine-mesh sieve or colander. Set aside.
Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal. To this, add the finely chopped cucumber, grated carrot, grated fresh coconut, finely chopped green chilies, and chopped coriander leaves.
Season the Salad: Just before serving, add the salt and fresh lemon juice to the bowl. Gently toss all the ingredients together until everything is well combined. Avoid over-mixing.
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30-40 seconds. Immediately add the hing and curry leaves. Be careful as the curry leaves will splutter. Sauté for another 15-20 seconds until the leaves are crisp and aromatic.
Finish and Serve: Pour the hot tempering directly over the prepared kosambari mixture. Give it one final, gentle mix to incorporate the flavors. Serve immediately to enjoy the best crunchy texture and fresh taste.