This is very common in most of the South Indian Lunch menu and also special religious festivals like Rama Navami .
Ingredients
Cucumbers – 2 cups (peeled and finely chopped)
Green chillies – 1 or 2 (cut into small pieces)
Carrot – ½ cup (Peeled and grated)
Lemon juice – 1 tsp
Moong dhal – 1/4 cup
Salt to taste
For seasoning:
Cooking oil – 1 teaspoon
Mustard seeds – 1/4 teaspoon
Asafetida – a couple of pinches
Cilantro – 3 tbsp (finely chopped)
Grated coconut – 2 tbsp
Fresh basil leaves (optional) – 1 tbsp
Method:
- Soak moong dhal in water in a bowl for about an hour, drain the water and set aside. Using warm/hot water will speed up the soaking process .
- Add the finely chopped cucumber, cilantro, basil, green chillies and grated coconut to the moong dhal and mix well.
- In a small pan, heat oil, pop mustard seeds, add the Asafetida and fry for a second. And pour the mixture over the above carrot & cucumber mixture; add salt & Lemon juice. Mix well once again.
- The Kousmalli is ready to serve.
Source: Sadhanas Kitchen
General guidelines for healthier food for both body and mind:
- One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
- Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. It should be offered with love and affection.
- Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
- Please follow thiruvaradanam kramam as instructed by your respective acharya. (http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
- Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
- Please ensure that food which are not prasadams are not consumed.
