Getting ready Split Mung Bean Salad | Kosambari safely
It's essential to prepare food safely to help stop harmful micro organism from spreading and rising. You possibly can take some steps to help defend your self and your loved ones from the spread of dangerous micro organism.
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Wash your fingers
Your arms can easily spread micro organism across the kitchen and onto meals. It is essential to always wash your hands thoroughly with cleaning soap and heat water:
earlier than beginning to prepare meals
after touching raw meals corresponding to meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets
Remember to dry your hands completely as nicely, because wet fingers unfold micro organism extra simply.
Preserve worktops clear
Earlier than you begin making ready meals, it’s necessary worktops, kitchen utensils and chopping boards are clear. In the event that they’ve been touched by raw meat, poultry, eggs or vegetables you'll want to clean them thoroughly.
You need to change dish cloths and tea towels repeatedly to keep away from any bacteria growing on the fabric.
Before you jump to Split Mung Bean Salad
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The ingredients needed to cook Split Mung Bean Salad | Kosambari:
- Get moong dal
- Provide chopped cucumber
- Prepare shredded coconut
- Take lime juice
- Provide finely chopped green chilli (deseed for lesser spice)
- Provide salt
- Get shredded carrot (optional)
- Provide cilantro
- Provide Seasoning:
- Prepare oil
- Prepare hing
- Prepare mustard seeds
- Use urad dal
- You need hing
- Use curry leaves
- Provide large red chilli
Instructions to make Split Mung Bean Salad | Kosambari:
- Wash and soak Mung dal for 4-5 hours (Until soft and crunchy). Rinse thoroughly
- In a bowl, mix cucumber, green chilli, coconut and moong dal. Add lime juice, and mix in cilantro.
- Just before serving, add salt and temper the salad with seasoning. Cucumber mixed with salt will tend to release water. Make sure to add salt at the end.
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