Firstly, soak moong dal for at least 1 hour in water. Drain the excess water from the moong dal using a strainer.
Furthermore, add all the ingredients in a mixing bowl, except salt, and lemon juice.
Heat the oil in a tadka pan, add mustard seeds, when they crackle, add dry red chili, curry leaves, and hing. Saute for a few seconds and turn off the gas.
Pour the tempering over the kosambari. Add salt and lemon/lime juice just before serving.
Mix it very well. Serve Immediately.
Notes
Add grated raw mango if in season for more flavors.
Add 2 tablespoons of pomegranate seeds to make the salad more rich & healthy.
Make sure to add the salt at the time of serving, else moong dal carrot salad will release the water.
If you are in a hurry, soak moong dal in hot water for 30 minutes to achieve the same results.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.