Mugachi Koshimbir

Name: Mugachi Koshimbir
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 3 tbsp Moong Dal (yellow split gram), soaked and cooked; 0 Tomato, finely chopped (1/2 medium-sized); 0.5 cup Cucumber, finely chopped; 1 tbsp Coriander leaves, finely chopped; 2 tbsp Carrot, finely grated; 0 Rock salt (to taste); 0 Green chili, finely chopped (1 small (adjust to taste)); 1 tsp Lemon juice; 0 Shredded fresh Coconut (2~3 tsp); 1 tsp Oil; 0.5 tsp Mustard seeds; 0 Hing (asafoetida) (a pinch); 0 Curry leaves (4-5 leaves); 1 Dry red chilies, broken into pieces

Source: -

Cook: 15 min

Total: 15 min

Servings: 1

May 29, 2026

Instructions

This recipe will make 1-2 serving of mugachi koshimbir. Wash moong dal thoroughly and soak in water for 4 hours or overnight.
Combine soaked moong dal, tomato, cucumber, coriander leaves, grated carrot, rock salt, green chili, lemon juice, and shredded coconut.
Heat oil in a tadka pan, add mustard seeds, let them pop.
Add hing, curry leaves, and broken dry red chilies. Mix well.
Pour the tadka over the salad and mix.
Moong Dal Koshimbir is ready to enjoy!

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