Split moong/mung dal or Hesaru bele kosambari is a very common item in the kannadiga's kitchen. Its a raw salad that is tempered with green chillie with a touch of lime and of course garnished with coconut and coriander. This sundal, also has the same ingredients for tempering and garnishing except that the dal is boiled before its tempered. Here is the recipe.
Yellow split moong dal / Hesaru bele - Three fourths cup
Oil for tempering
Green chillies - 1 or 2 as per taste
Mustard seeds - half teaspoon
Salt as required
Turmeric powder - a pinch
Asafoetida powder - a pinch
Coriander leaves - handful - roughly chopped
Fresh grated coconut - 1 to 2 tablespoon
Lemon juice - 1 teaspoon - optional
Water for soaking and boiling the dal
Wash moong dal and soak in water for 1 hour.
Heat 2 cups water and when its starts to boil, add the soaked dal.
In about a couple of minutes, you will notice the water raising with froth.
Turn off heat and drain water using colander and allow the water to be drained completely.
Heat oil in a kadai and temper the mustard seeds. Add green chillie and then the boiled dal.
Add turmeric powder and asafoetida powder and salt and give a quick stir.
Turn off heat and mix in chopped coriander leaves and fresh grated coconut.
Squeeze lime if needed.
Healthy sundal is ready to be served.