Imagine the warm South Indian sun, a gentle breeze, and the crisp, clean taste of a truly refreshing salad. That’s the essence of Pasi Paruppu Kosumalli, a vibrant Moong Dal Salad that’s a staple in many homes, especially during festivals like Ugadi. This simple yet incredibly flavorful dish brings together the wholesome goodness of yellow moong dal with crisp vegetables, zesty lemon, and an aromatic tempering. It’s not just food; it’s a celebration of fresh, natural flavors that cleanse your palate and nourish your body, embodying the pure, wholesome spirit of South Indian cuisine.
Why You Will Love This Recipe
- Incredibly Healthy: Packed with plant-based protein from moong dal and a bounty of fresh vegetables.
- Quick & Easy: Comes together in mere minutes once the dal is soaked, making it perfect for busy days.
- Naturally Vegan & Gluten-Free: A perfect choice for a wide range of dietary needs and preferences.
- Refreshingly Light: A welcome change from heavier meals, especially on warm days or when you crave something wholesome.
- Bursting with Flavor: The subtle crunch of dal and veggies paired with a zesty lemon dressing and aromatic tempering is simply irresistible.
Ingredients
- 1/2 cup Yellow Moong Dal (Split)
- 1 Cucumber, finely chopped
- 1 Carrot (Gajjar), grated
- 1/4 cup Fresh coconut, grated
- 2 Green Chillies, slit lengthwise (or finely chopped for more spice)
- 2 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Coriander (Dhania) Leaves, chopped
- Salt, to taste
- For Tempering:
- 1 teaspoon Sunflower Oil (or coconut oil for authentic flavor)
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves, roughly torn
Step-by-Step Instructions
- Prepare the Dal: Wash the yellow moong dal thoroughly under running water until the water runs clear. Soak it in enough fresh water for 30 minutes. Once soaked, drain the water completely using a fine-mesh sieve and set the dal aside.
- Combine Fresh Ingredients: In a large mixing bowl, combine the finely chopped cucumber, grated carrot, and grated fresh coconut. Add the slit green chillies (adjust to your spice preference), freshly squeezed lemon juice, chopped coriander leaves, and salt to taste.
- Prepare the Tempering: Heat the sunflower oil in a small skillet or tempering pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Immediately add the asafoetida (hing), slit green chillies (if not added with vegetables), and roughly torn curry leaves. Saut for a few seconds until the curry leaves turn crisp and fragrant.
- Assemble the Kosumalli: Pour the hot tempering directly over the vegetables in the mixing bowl. Add the drained, soaked moong dal to this mixture.
- Mix and Serve: Mix everything thoroughly with a spoon or your hands, ensuring the dal and vegetables are evenly coated with the dressing and tempering. Taste and adjust salt or lemon juice if needed. Serve your fresh Pasi Paruppu Kosumalli immediately for the best texture and flavor.
Serving Suggestions
Pasi Paruppu Kosumalli is incredibly versatile. It makes a fantastic standalone snack for a light and healthy bite any time of day. It also pairs beautifully as a refreshing side dish with a traditional South Indian meal, complementing main courses like rice, sambar, rasam, and various vegetable stir-fries. Pack it in your lunchbox for a protein-rich and satisfying meal, or enjoy it as a guilt-free, quick evening snack.
Chef’s Tips & Variations
- Don’t Over-soak the Dal: Soaking for 30 minutes is usually sufficient. You want the dal to retain a slight crunch; over-soaking can make it mushy.
- Fresh is Best: Always use freshly grated coconut and freshly squeezed lemon juice for the most vibrant and authentic flavor.
- Spice Level: Adjust the amount of green chillies to your personal preference. For less heat, deseed them; for more, finely chop them.
- Add Fruit for Sweetness: For a delightful hint of sweetness and extra crunch, try adding pomegranate seeds or finely diced green mango.
- Other Veggies: Feel free to experiment with finely chopped bell peppers (any color) or grated radish for additional texture and nutrients.
- Nutty Crunch: A sprinkle of roasted peanuts or cashews can add another layer of delightful texture and richness to the salad.