Prepare the Moong Dal ( Split Bengal Gram) by soaking in double the quantity of hot water for at least 1 hour. Drain and set it aside.
Spiralize the Beetroot & Cucumber( Optional) with the Spaghetti Blade.
Arrange the Spiralised Beetroot on a large platter. Scatter the soaked moong dal, chilli flakes and coriander leaves. Add lemon juice and mix well.
Prepare to season by heating coconut oil in a small saucepan. Add mustard seeds, asafoetida and dried red chillies. Once the mustard seeds splutter, add them over the salad and mix.
Season with needed salt just before serving Spiralized Beetroot Kosambari.
I have added 1/4 portion of Spiralized cucumber to this salad cup before serving. If you like, you may increase it to the same portion as the beetroot.
For a spicier version, omit chilli flakes and add chopped green chillies to the beetroot.Grated Coconut also adds a lovely flavour to the kosambari