Indian Kohimbir Salad
200gm Yellow moong dal(soaked about 2 hour and drained)
500gm Cucumber chopped
500gm Carrot grated
1 hand full of Coriander springs
100gm Coconut grated
1 bunch Curry leaves
4no. Whole Red chili (cut into 3 pieces)
20ml Lemon juice
10gm Pepper course powder
Heat the pan add mustard seed and sllow to pop up. Add curry leaf, red chili and dry roast and keep in a bowl. Combine the vegetables and tempered mustard and mix with lemon dressing and salt to taste.
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